Stewed Whole Onions (Cebolas Estufadas)

Vicki Butts (lazyme)

By
@lazyme5909

The best onions to use for this recipe are the sweet, mild, fawn-skinned Spanish onions often called Bermuda onions. When peeling the onions, do as the Portuguese do: Slice off the root or bottom end, then peel the outer layers upward, leaving a graceful twist of skin at the top.

From The Food of Portugal by Jean Anderson.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

6
spanish onions, each about 3 1/2-inches in diameter
3 Tbsp
olive oil
4
bay leaves (do not crumble)
1 1/2 c
beef broth, preferably homemade
1/4 tsp
salt
1/4 Tbsp
freshly ground black pepper
2 Tbsp
minced parsley

Directions Step-By-Step

1
Preheat the oven to moderate (350F.).
2
Brown 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.
3
Add 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.
4
Uncover and bake about 15 minutes longer or until the onions are nicely browned and feel tender when you pierce them with a metal skewer.
5
Remove to a heated serving dish, sprinkle with parsley, and serve.
6
These onions are a wonderful accompaniment to almost any roast meat -- beef, lamb, pork, or poultry.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Portugese