stewed whole onions (cebolas estufadas)
(1 rating)
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.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
Ingredients For stewed whole onions (cebolas estufadas)
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6spanish onions, each about 3 1/2-inches in diameter
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3 Tbspolive oil
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4bay leaves (do not crumble)
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1 1/2 cbeef broth, preferably homemade
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1/4 tspsalt
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1/4 Tbspfreshly ground black pepper
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2 Tbspminced parsley
How To Make stewed whole onions (cebolas estufadas)
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1Preheat the oven to moderate (350F.).
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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.
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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.
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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.
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5Remove to a heated serving dish, sprinkle with parsley, and serve.
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6These onions are a wonderful accompaniment to almost any roast meat -- beef, lamb, pork, or poultry.
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