Stewed Whole Onions (Cebolas Estufadas)

Vicki Butts (lazyme)


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.


★★★★★ 1 vote

15 Min
1 Hr 10 Min


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  • 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
  • 1/4 Tbsp
    freshly ground black pepper
  • 2 Tbsp
    minced parsley

How to Make Stewed Whole Onions (Cebolas Estufadas)


  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.

Printable Recipe Card

About Stewed Whole Onions (Cebolas Estufadas)

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

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