Cebolada

September 2, 2015

Cebolada - kvalifood.com

Cebolada is a Portuguese slow-cooked onion sauce. It is one of the most versatile sauces in Portuguese cooking – served over grilled fish, fried eggs, boiled potatoes, or sausage. The Portuguese red pepper paste (pimenta moida) is the defining flavor.

Makes ca. 400 ml sauce (4 servings)

Ingredients

4 medium onions (ca. 400 g), sliced into half-moons
3 tbsp olive oil (45 ml)
3 garlic cloves (ca. 15 g), minced
1 tbsp tomato paste (15 g)
1 tbsp Portuguese red pepper paste (pimenta moida, 15 g), or substitute: 2 tsp sweet paprika + 1 tsp hot sauce
1 tsp sweet paprika
1 tbsp red wine vinegar (15 ml)
120 ml water
1/2 tsp salt, to taste

Directions

Heat olive oil in a large skillet over medium heat. Add onions and salt. Cook, stirring occasionally, 8-10 minutes until soft and translucent.
Add garlic, cook 1 minute.
Stir in tomato paste, red pepper paste, and paprika. Cook 1 minute, stirring.
Add vinegar and water. Simmer 5-8 minutes until thickened and onions are very soft. For a thicker sauce, cook longer on low heat.
Adjust salt.

Notes

Egg variation: crack 3-4 eggs into the finished sauce, stir gently, cook until set. Serve with bread.
Replace water with white wine for a richer version.
Red pepper paste substitute: 2 tsp sweet paprika + 1 tsp hot sauce or chili paste.
Keeps 3-4 days refrigerated. Flavors improve overnight.