Stewed Whole Onions (Cebolas Estufadas)
Vicki Butts (lazyme)
From The Food of Portugal by Jean Anderson.
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- spanish onions, each about 3 1/2-inches in diameter
- 3 Tbsp
- olive oil
- bay leaves (do not crumble)
- 1 1/2 c
- beef broth, preferably homemade
- 1/4 tsp
- 1/4 Tbsp
- freshly ground black pepper
- 2 Tbsp
- minced parsley
1Preheat the oven to moderate (350F.).
2Brown the onions lightly in the oil in a large heavy saute pan or flameproof shallow casserole set over moderately high heat 8 to 10 minutes, turning the onions constantly in the oil.
3Add the bay leaves and beef broth, turn the onions so that the twists are on top, sprinkle evenly with salt and pepper, cover, and bake 45 minutes.
4Uncover and bake about 15 minutes longer or until the onions are nicely browned and feel tender when you pierce them with a metal skewer.
5Remove to a heated serving dish, sprinkle with parsley, and serve.
6These onions are a wonderful accompaniment to almost any roast meat -- beef, lamb, pork, or poultry.