Veal Canapés, Caramelized Onions and Feta Cheese


  • 2 Quebec Veal cutlets of 115 g (1/4 lb) each
  • 30 ml (2 tbsp) butter
  • 2 large ​​onions sliced
  • 80 ml (1/3 cup) maple syrup
  • 15 ml (1 tbsp) lemon juice
  • Salt and pepper to taste
  • 1/2 loaf of ciabatta bread
  • 30 ml (2 tbsp) olive oil
  • 125 ml (1/2 cup) crumbled feta cheese


  1. Preheat the oven to 180°C (350°F).
  2. In a saucepan, melt the butter on medium. Cook the onions for 4 to 5 minutes, until golden brown.
  3. Add the maple syrup and lemon juice to the pan. Salt and pepper. Cook on medium-low for 8 to 10 minutes, until onions are caramelized.
  4. Cut the baguette diagonally into twelve slices.
  5. Brush the bread slices with 15 ml (1 tbsp) of olive oil.
  6. Place the bread slices on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes.
  7. In a skillet, heat the remaining olive oil on medium. Brown the veal cutlets 1 minute on each side. Remove from heat and let cool.
  8. Cut the veal cutlets into thin slices.
  9. Garnish croutons with caramelized onions, minced veal and feta cheese.


Photo credit: Pratico-Pratiques