Preheat the oven to 400°F (200°C).

In a food processor, combine the toasted pine nuts, marjoram, salt, and black pepper. Pulse until the mixture is finely chopped but still has some texture.

Dredge each veal medallion in flour, shaking off the excess.

Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once hot, add the veal medallions and sear for about 2-3 minutes on each side until golden brown.

Remove the medallions from the skillet and set aside.

In the same skillet, add the sliced onions and cook for about 5-7 minutes, stirring frequently, until they are soft and caramelized.

Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

Return the veal medallions to the skillet and spoon some of the onion mixture over the top.

Sprinkle the pine nut and marjoram mixture generously over the medallions.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the veal is cooked to your desired doneness and the topping is golden.

Remove from the oven and let rest for a few minutes before serving.

Garnish with fresh parsley and serve with the silky sweet onion gravy drizzled on top.