stewed whole onions (cebolas estufadas)
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.
prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
yield
6 serving(s)
Ingredients
- 6 - spanish onions, each about 3 1/2-inches in diameter
- 3 tablespoons olive oil
- 4 - bay leaves (do not crumble)
- 1 1/2 cups beef broth, preferably homemade
- 1/4 teaspoon salt
- 1/4 tablespoon freshly ground black pepper
- 2 tablespoons minced parsley
How To Make stewed whole onions (cebolas estufadas)
-
Step 1Preheat the oven to moderate (350F.).
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 5Remove to a heated serving dish, sprinkle with parsley, and serve.
-
Step 6These onions are a wonderful accompaniment to almost any roast meat -- beef, lamb, pork, or poultry.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes