Seared Veal Chop with Truffle Jus and Red Onion Confit

RED ONION CONFIT:
1/2 cup salted butter
3 qt. red onion, cut in half
2 cups red wine vinegar
1/2 cup white wine
2 cups sugar
1/2 tsp. salt
1/2 tsp. black pepper

TRUFFLE JUS:
1 qt. rich veal stock
1 Tbsp. coarsely chopped garlic
1 1/2 tsp. coarsely chopped fresh rosemary
2 Tbsp. chopped truffle
1 Tbsp. cornstarch

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