With this batch of Cebolada, I poured some over grilled tuna steaks and chicken dinners. I also added a healthy helping to lunches that included leftover beef and avocado on fresh, split papo-secos, Portuguese crusty buns. You’ve got a tasty vegetarian option if served with chickpeas and topped with a fried egg.
This sauce is delicious prepared one or two days beforehand. When you get home from work, or whenever you are ready to prepare a meal, the cebolada is ready to use. Simply reheat just before using.
The most labour intensive part of this recipe is slicing the onions. To make this job easier, and tear free, remember to keep your onions in the refrigerator and use a sharp knife.
Sauteed onion sauce
- 1/4 cup (60 mL) olive oil
- 5 onions, thinly sliced
- 6 cloves garlic, minced
- 2 Tbsp (30 mL) white wine vinegar
- 2 Tbsp (30 mL) water
- 1 Tbsp (15 mL) tomato paste
- Fine salt, to taste
- 1/3 cup (80 mL) chopped fresh parsley
- Pinch paprika
In a large saucepan or deep skillet, heat the oil over medium-low heat. Cook the onions, stirring often, for 20 to 25 minutes, until tender but not browned. Add the garlic and cook for 2 to 3 minutes, until lightly golden. Stir in the vinegar, water, tomato paste, and salt. Simmer gently for about 5 minutes, until the sauce is slightly thickened. Sprinkle in the parsley and paprika and immediately pour the sauce over the prepared protein or vegetable. Cover and let stand for about 30 minutes before serving.