Cebolada
TypeStew, sauce, or paste
Place of originPortugal
Main ingredientsOnion

Cebolada is a Portuguese onion stew, onion sauce or paste that is prepared with onion as a primary ingredient.[1][2] Versions prepared as a paste may be slow-cooked.[2]

Dishes with cebolada

It may accompany various dishes, such as seafood dishes prepared with swordfish steak.[3] Atum de cebolada is a dish prepared with tuna steak and cebolada that is prepared with caramelized onions.[4][5]

Cebolada is used on beef dishes such as bifes de cebolada (also referred to as bife de cebolada), which uses thinly-sliced steak and cebolada.[6][7] Additional ingredients in the dish's preparation include white wine, vinegar and butter.[8] Bifes de cebolada is a frequent menu item in Portuguese restaurants, and traditionally it is served with Portuguese fried potatoes.[9]

See also

References

  1. ↑ Taylor, James Lumpkin; Martin, Priscilla Clark (1976). A Portuguese-English Dictionary, Volume 243. Stanford University Press. p. 146. ISBN 9780804704809.
  2. 1 2 Metzelthin, Pearl Violette Newfield (1994). Gourmet, Volume 54, Issues 7-12. Condé Nast Publications. p. 214.
  3. ↑ Lacerda, Ilídio (2009). The Secrets of Portuguese Cookery. Books on Demand. p. 51. ISBN 978-3839145296.
  4. ↑ DK Publishing (contributor) (2011). Ultimate Food Journeys. Penguin. p. 104. ISBN 978-0756695880. {{cite book}}: |author= has generic name (help)
  5. ↑ Lagasse, Emeril (2000). "Atum de Cebolada (Tuna Steak with Onions and Tomatoes)". Food Network. Retrieved 14 September 2014.
  6. ↑ Rough Guides (contributor) (2014). Rough Guide Audio Phrasebook and Dictionary: Portuguese. Penguin. ISBN 978-0241181669. {{cite book}}: |author= has generic name (help)
  7. ↑ Auzias, Dominique; Labourdette, Jean-Paul (2010). Petit Futé Portugal. Petit Futé. p. 62. ISBN 978-2746927193.
  8. ↑ Pan American World Airways, Inc,. (1967). Complete reference guide to Spain and Portugal. Trade distribution by Simon and Schuster. p. 93.{{cite book}}: CS1 maint: multiple names: authors list (link)
  9. ↑ Walden, Hilaire (2003). Portuguese cooking. Hackberry Press. p. 81. ISBN 1931040346.
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