Cevoias Reinadas

SPAIN

Would you care for a side of onions with your stuffed onions?

SUBMITTED BY

Ana

Ana’s submission for the Onions episode couldn’t be more packed with onion-y goodness! Spanish Cebollas Rellenas (stuffed onions) are a traditional dish from northern Spain, particularly popular in Asturias. This flavorful recipe features onions hollowed out and filled with a delicious mixture of minced meat, seafood, or vegetables. The stuffed onions are then slow-cooked in a rich sauce made with tomatoes, white wine, and aromatic spices, allowing them to absorb deep flavors.

Cebollas Rellenas are a perfect choice for those who love comforting, homemade meals with a touch of Spanish authenticity. Their tender texture and savory filling make them a standout dish in Spanish cuisine. This recipe is often enjoyed with crusty bread and a glass of Asturian cider or red wine, enhancing the dining experience.

Whether served as a tapa, appetizer, or main course, Cebollas Rellenas bring a taste of Spain to any table. They are easy to customize with different fillings, making them a versatile option for various preferences. If you’re looking to explore traditional Spanish flavors, this dish is a must-try.

Enjoy the rich culinary heritage of Spain by preparing Cebollas Rellenas at home and impressing your guests with a flavorful, rustic dish.

Cevoias Reinadas

Equipment

  • shallow dutch oven, or oven-safe pan, with a lid

Ingredients
  

  • 5 small white onions

For the filling

  • ½ lb ground beef
  • ½ cup flat-leaf parsley finely chopped
  • ¼ cup dill roughly chopped
  • ¼ cup chopped spring onions chopped
  • 1 small ripe tomato cut in half, seeded and coarsely grated
  • 2 slices white bread crusts removed, dampened in ¼ cup water, squeezed and torn into small pieces
  • ½ an egg lightly beaten
  • salt and finely ground black pepper to taste

For the vegetable base

  • 2 Tbsp olive oil
  • ½ of the reserved chopped onion
  • 2 spring onions roughly chopped
  • 1 celery stalk chopped
  • 1 large potato peeled and diced
  • ½ cup canned chopped tomatoes
  • ¼ cup hot water
  • ¼ tsp sugar
  • sea salt and finely ground white pepper to taste

For coating

  • ¼ cup flour in a shallow bowl
  • 1 egg lightly beaten, in a shallow bowl

For shallow frying

  • vegetable oil

For cooking

  • hot chicken stock as needed

Instructions
 

Prepare the onions

  • Discard the outer skin and halve the onions lengthwise. Retain the outer two layers as cases for stuffing. Reserve the remainder of the onions and chop for the base.

Make the filling

  • Combine all the ingredients together in a large bowl. Add about 1½ tsp salt and a grind of black pepper. If preparing ahead, refrigerate until ready for use.

Make the vegetable base

  • Heat the oil in your large pan over a medium-high heat. Add all the chopped vegetables and cook for 4 minutes, stirring occasionally. Stir in the canned tomatoes, hot water, sugar, and season with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer for 20 minutes or until the vegetables are tender. Add hot water as necessary.

Stuff & fry the onions

  • Fill the cavities with the meat mixture and flatten to the level of the brim of the onion shells.
  • Heat 1.25 cm (½ in) oil in a large frying pan over a medium-high heat. In batches lightly coat the filled side only with the flour then dip the floured side of the stuffed onion into the egg. Fry the filled side and the base of the onions until golden brown. Drain the fried onions on paper towels.

Cook & serve

  • Gently arrange the stuffed onions in the pan on top of the prepared vegetable base, meat side up. Pour in enough hot stock to come midway up the stuffed vegetables. Bring to a boil. Cover, reduce the heat and simmer for 45 minutes or until the vegetables and meat are cooked through. Shake the pan from time to time to prevent the vegetables from catching. Add a little hot water as necessary.
  • Preheat the oven to 200°C (400°F). Place the rack in the top third of the oven. Put the casserole uncovered in the oven for the tops of the onions to brown lightly. Usually 15 minutes is enough but keep watching.
  • Serve hot in the casserole or, using a slotted spoon, carefully lift the stuffed onions out of the pan. Pour the vegetables and sauce on to a large platter with a rim and top with the stuffed onions.
Course: Dinner
Region: Europe

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