Braised Onions recipe
information
Cebollas Guisadas
Choose onions about the size of shallots, but not quite as small as pickling onions. A fast way to peel them and to keep a nice shape is to put them in a bowl or saucepan, cover with boiling water, drain, then rinse in cold water -the skins just fall off,
Braising is an excellent way to cook small onions. In Spain, large yellow onions are very sweet and are often eaten raw after being soaked in water for a little while -a habit that is said to go back to the Moors.
ingredients
750 g small onions
4 tablespoons olive oil
4 garlic cloves, peeled and halved lengthways a sprig of bay leaves
1 teaspoon smoked sweet paprika (pimenton dulce)
4 tablespoons dry white wine
coarse sea salt and freshly
ground black pepper
4 tablespoons olive oil
4 garlic cloves, peeled and halved lengthways a sprig of bay leaves
1 teaspoon smoked sweet paprika (pimenton dulce)
4 tablespoons dry white wine
coarse sea salt and freshly
ground black pepper
method
1. Peel the onions, but leave the root end on.
2. Heat the oil in a heavy or cast iron enamelled heatproof casserole with a lid. Add the onions, garlic and bay leaves and cook over medium heat for 5 minutes. Stir often to stop them browning.
3. Add the paprika, salt, pepp, cover and cook slowly until just tender, about 25 minutes (however, they can take up to 45 minutes depending on size).
2. Heat the oil in a heavy or cast iron enamelled heatproof casserole with a lid. Add the onions, garlic and bay leaves and cook over medium heat for 5 minutes. Stir often to stop them browning.
3. Add the paprika, salt, pepp, cover and cook slowly until just tender, about 25 minutes (however, they can take up to 45 minutes depending on size).
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
