Portugal Onions Stewed
Ingredients
Directions
Boil the onions in water until they begin to soften.
Drain the onions and place them in a stewpan.
Cover the onions with good thick brown gravy.
Cook until the onions are perfectly tender.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Onions
- Form the main body of the dish, becoming tender and absorbing the gravy's flavour as they cook.
- Good thick brown gravy
- Supplies moisture and savoury flavour, and keeps the onions moist during the final cooking.
The step that matters
Cook until the onions are perfectly tender. Onions need sustained gentle cooking in liquid to break down their fibres fully. Stopping early leaves them firm and sharp, while overcooking at high heat can make them mushy and dry out the gravy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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