Cebolada is a rustic Portuguese dish that is also eaten in the Azores.  It can be prepared as an onion stew, a sauce, or as a paste depending on how you wish to serve it.  Either way the main ingredient is onions.  It goes well on fish, such as swordfish, on beef, or over potatoes to name a few.  Use more water or chicken broth for a stew.  Vegetables and/or meat can be added.  For a paste, cook longer and puree.  Also use less water.  I recently made it to serve on hot dogs at a cookout.




4 as a Side Dish

Time to Make

  • 5 minutes preparation
  • 15 minutes cooking


  • 3 tablespoons olive oil
  • 4 medium sized onions, thinly sliced into half-moons
  • 2 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon chili paste
  • 1 teaspoon paprika
  • 1/2 cup water
  • salt to taste


  1. Heat the oil in a skillet over medium heat.
  2. Add the onion and sauté until the onions become translucent and softened, about 5 minutes.
  3. Stir in the garlic, tomato paste, and chili paste.  Stir for about a minute, then stir in the paprika and water.
  4. Cook 2 minutes or more and season with salt to taste.


3 thoughts on “Cebolada

  1. Made as written for the Vegetable Challenge of the Azores region in Culinary Quest #3 & I used my special Hungarian paprika. Siggi & I believe that the common, but reliable onion belongs in a category w/bacon, butter & garlic because it too “makes everything better”. The recipe surprised me a bit as I was prepared for a “mushy” textural result from the “braising”, but instead enjoyed a well-flavored outcome w/a welcome crunch. For the pic, I “dressed” the onions w/a bit of dry parsley to keep it from being so monochromatic. Your onions were ideal served w/a simple meal of liver & boiled potatoes. Thx for sharing this recipe w/us for the Quest.


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