Peel the onions and cut into very fine rings. Sauté in the butter on low fire for 5 min. until they are collapsed. Extinguish with white wine, bring to a boil and do on medium fire in about 20 min. Then blend the onions with the cooking liquid and the heavy cream in a hand mixer or with a hand blender. Cool.
In the meantime, season the steaks with salt and pepper. Fry in the hot clarified butter for 3 minutes on each side. Put them into an ovenproof dish.
Melt the gravy with the sherry and stir into the onion puree with the egg yolk and the cheese. Season with salt, pepper and nutmeg. Coat the veal steaks thickly with the onion puree. Meanwhile, bake in the oven heated to 220 degrees on the second rack from the top for 3 to 4 minutes until golden brown. Serve immediately.
Tip: Instead of clarified butter, you can also use butter in most cases.
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