Onions.00_16_06_13.Still057-2
Onions.00_15_56_04.Still056
Onions.00_18_03_03.Still065
Onions.00_16_18_19.Still059
Onions.00_18_44_07.Still067
Onions.00_19_52_07.Still069
Onions.00_17_52_20.Still064
Onions.00_18_51_09.Still068
Onions.00_16_09_18.Still058

Cevoias Reinadas

SPAIN

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

SUBMITTED BY

Ana

Jump to Recipe

Ana’s submission for the Onions episode couldn’t be more packed with onion-y goodness!

Cevoias Reinadas, also known as “Cebollas Reinas,” is a traditional Spanish dish that showcases the versatility of onions, transforming them into a delightful and flavorful delicacy. This dish is particularly popular in various regions of Spain, where onions are a staple ingredient in many culinary creations. Cevoias Reinadas embodies the essence of Spanish cuisine, emphasizing fresh, high-quality ingredients and simple yet impactful flavors.

What are Cevoias Reinadas?

Cevoias Reinadas translates to “queen onions,” referring to the prominence of onions in this dish. The preparation typically involves baking or roasting whole onions, often stuffed with a variety of ingredients such as meats, cheeses, and spices. The result is a tender, flavorful dish that can be served as a main course or as a side. The caramelization of the onions during cooking enhances their natural sweetness, making them a comforting and satisfying option.

Key Ingredients

  1. Onions: The primary ingredient, typically large white or yellow onions, which serve as the base of the dish.

  2. Stuffing: Various ingredients can be used for stuffing, including ground meat (like beef or pork), chorizo, breadcrumbs, and cheese. Vegetarian versions may include rice, vegetables, and spices.

  3. Spices: Common spices such as paprika, oregano, and black pepper are used to season the filling and enhance the overall flavor profile.

  4. Herbs: Fresh herbs like parsley or thyme can be included for added freshness.

  5. Olive Oil: Used to drizzle over the stuffed onions, enhancing the richness and helping them caramelize during cooking.

Preparation Method

Creating Cevoias Reinadas involves several straightforward steps that allow for creativity in the stuffing:

  1. Prepare the Onions: Begin by peeling the onions and cutting the tops off. Carefully hollow out the insides, creating space for the stuffing. Be sure to keep the outer layer intact to hold the filling.

  2. Make the Stuffing: In a mixing bowl, combine your choice of stuffing ingredients. This could include cooked ground meat, breadcrumbs, chopped vegetables, and spices. Mix well to ensure even distribution.

  3. Stuff the Onions: Fill each hollowed onion with the prepared stuffing, packing it gently but not too tightly to allow for expansion during cooking.

  4. Bake the Onions: Preheat the oven to about 180°C (350°F). Place the stuffed onions in a baking dish, drizzle with olive oil, and cover with foil. Bake for approximately 45 minutes to an hour, or until the onions are tender and the stuffing is cooked through.

  5. Finish and Serve: Remove the foil in the last 10-15 minutes of cooking to allow the tops to brown slightly. Once done, let them cool for a few minutes before serving. Cevoias Reinadas can be garnished with fresh herbs and served warm.

Nutritional Benefits

Cevoias Reinadas can be a nutritious dish, especially when made with lean meats or a variety of vegetables. Onions are low in calories and high in antioxidants, providing numerous health benefits. The dish also offers protein from the meat or cheese and fiber from the stuffing, making it a balanced meal.

Cultural Significance

In Spain, Cevoias Reinadas is often prepared for family gatherings, celebrations, and festive occasions. The dish embodies the spirit of sharing and enjoying food together, reflecting the importance of community in Spanish culture. Its versatility allows it to adapt to various tastes and preferences, making it a beloved dish across different regions.

Cevoias Reinadas is a delightful representation of Spanish culinary traditions, highlighting the humble onion in a sophisticated manner. Its combination of flavors, textures, and simplicity makes it a dish worth celebrating. Whether served as a main course or a side, Cevoias Reinadas brings warmth and comfort to the table, inviting everyone to enjoy the rich flavors of Spanish cuisine.

Cevoias Reinadas

Print Recipe Pin Recipe

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

Watch the Video

SHARE THE LOVE

You May Also Like

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

©2025  Beryl Shereshewsky       |       About   Dishes  Articles  Artists  Contact Me  FAQs  Privacy Policy

Get Social

Youtube Instagram Facebook