Cebolada
.jpg) | |
| Type | Stew, sauce, or paste |
|---|---|
| Place of origin | Portugal |
| Main ingredients | Onion |
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[edit]
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[edit]
References[edit]
- ^ Taylor, James Lumpkin; Martin, Priscilla Clark (1976). A Portuguese-English Dictionary, Volume 243. Stanford University Press. p. 146. ISBN 9780804704809.
- ^ a b Metzelthin, Pearl Violette Newfield (1994). Gourmet, Volume 54, Issues 7-12. Condé Nast Publications. p. 214.
- ^ Lacerda, Ilídio (2009). The Secrets of Portuguese Cookery. Books on Demand. p. 51. ISBN 978-3839145296.
- ^ DK Publishing (contributor) (2011). Ultimate Food Journeys. Penguin. p. 104. ISBN 978-0756695880.
{{cite book}}:|author=has generic name (help) - ^ Lagasse, Emeril (2000). "Atum de Cebolada (Tuna Steak with Onions and Tomatoes)". Food Network. Retrieved 14 September 2014.
- ^ Rough Guides (contributor) (2014). Rough Guide Audio Phrasebook and Dictionary: Portuguese. Penguin. ISBN 978-0241181669.
{{cite book}}:|author=has generic name (help) - ^ Auzias, Dominique; Labourdette, Jean-Paul (2010). Petit Futé Portugal. Petit Futé. p. 62. ISBN 978-2746927193.
- ^ 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) - ^ Walden, Hilaire (2003). Portuguese cooking. Hackberry Press. p. 81. ISBN 1931040346.