Tag Archives: onions

Dom’s Steak and Onions


Dom’s Steak and Onions
From Seward Park High School’s Yearbook, Howie – class of “65

Dom’s Steak and Onions

When I was in high school, I often ate at Dom’s Luncheonette on Broome Street. It was run by an Italian family, a father and his two sons. Dom’s Steak and Onions was one of my favorites. I tried duplicating it and think I’ve finally got it.

Dom’s Steak and OnionsIngredients:
  • 1 lb. strip steak
  • Olive oil for frying
  • 1 or 2 Spanish onions, (depending on how much you like onions) sliced in half moons
  • Salt and black pepper
  • 2 tbsp. tomato paste
  • ½ tsp. oregano
  • 2 bay leaves
  • ¼ cup tomato puree
  • ½ cup red wine or water
Bring steak to room temperature and season with salt and black pepper. Heat the oil on high and sear the steak until lightly browned. It will be very rare but don’t worry, the steak will continue cooking with the onions. Remove the steak from the pan and set aside.

Dom’s Steak and Onions

Add more oil to the pan if necessary and fry the onions until they soften. Season with salt and pepper. Add the tomato paste and blend with the onions and continue cooking then add the oregano and bay leaves.

Dom’s Steak and OnionsTrim any excess fat and slice the steak across the grain into quarter inch strips. Return the steak to the pan and toss with the onions. Add the tomato puree and a half cup of wine or water, stir and bring to a boil. Lower heat, cover. and simmer for 15 minutes. Add water if you feel that it’s too dry or that the sauce is too thick. Taste and adjust seasoning. Serve with rice or on Italian bread sandwiches the way Don did.

Dom’s Steak and OnionsA steak and onion sandwich a’ la Dom’s Luncheonette.

Click here for updated GALLERY
Portfolio and Yelp

Chicken with Vinegar, Raisins and Onions


Chicken with Vinegar, Raisins, and Onions

Chicken with Vinegar, Raisins, and Onions  – An interesting combination of flavors – with kind of a sweet and sour finish.

Chicken with Vinegar, Raisins, and Onions
Boil the onions in salted water for about 5 minutes. Remove and place them in a bowl. Fry the pancetta in a pot until it browns. Remove and place it in a separate bowl.   
Add the boiled onions to same pot with the pancetta fat and cook until they begin to brown. Add garlic and cook for about 3 minutes. Transfer onions and garlic to bowl with pancetta.

Season chicken with salt and pepper. Working in batches, add the chicken to pot starting skin side down and cook, turning, until browned. Transfer to bowl with onions.

Pour off the fat from pot and return to medium-high heat. Add both vinegars to the pot and bring to a boil and deglaze. Add broth, raisins, bay leaves, browned chicken thighs, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 25 – 30 minutes.
Remove the chicken and onions to a platter.  Continue cooking the sauce for another few minutes so it reduces. Spoon the sauce over chicken and onions and serve with pasta or rice.

Chicken with Vinegar, Raisins, and Onions

Click here for updated GALLERY II

Portfolio  and  Yelp