Stewed Whole Onions (Cebolas Estufadas)

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

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

How to Make Stewed Whole Onions (Cebolas Estufadas)

Step-by-Step

  • 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.

Printable Recipe Card

About Stewed Whole Onions (Cebolas Estufadas)

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




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