Main Dishes

Veal & Onions

Do not let this simple title fool you. This is probably my most favorite thing to eat. If I were given a last and final meal, this would be it. My grandmother used to make it this for us on the weekend when we came to visit. We'd stop at the bakery to get some fresh (still hot from the oven!) rolls and make the best damn sandwhiches you've ever had. - joe



In medium hot frying pan, place just enough oil to cook the onions. Saute the onions slowly, stirring frequently, until a brown glaze develops and the onions are very opaque, tan, and breaking up (this is called caramelizing the onions).

Add the meat, and saute without a lid until the meat is evenly tanned. Open the tomatoes and pour only the juice into the pan. Take each of the whole tomatoes and squeeze the juice from them into the pan, discarding the pulp. Add salt, pepper and garlic to taste (you can also add some red pepper). Cover the pan and cook over low heat, stirring occasionally, until the meat is tender. I like to leave it go until the meat just starts to fall apart.

Takes about 1 hour to saute the onions, and another 1-1/2 to 2 hours to cook the meat (but it is worth it!!).


Will does not eat veal, so we've tried chicken, which was ok (it gets a little tough). We've also tried stewing cubes to good effect, but the cooking time goes up some.

Tips & Notes

Copyright © William T. Zander & Joseph L. Casadonte Jr. 1997-2002. All rights reserved.
Veal & Onions / 25 March 2002 /
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