Cebolada

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]

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

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. 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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