Braised Onions

Braised Onions

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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.
Servings: 4
Calories: 215


  • 1.6 lb 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


  • Peel the onions, but leave the root end on.
  • 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.
  • 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).
Calories: 215 kcal
Carbohydrates: 19 g
Protein: 2 g
Fat: 14g
Saturated Fat: 2 g
Sodium: 9 mg
Potassium: 299 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 250 IU
Vitamin C: 14 mg
Calcium: 50 mg
Iron: 1 mg
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