Cebollas Guisadas (Braised Baby Onions) is a traditional Spanish recipe for a classic dish of par-boiled onions that are fried with garlic, wine and paprika. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Braised Baby Onions (Cebollas Guisadas).
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Traditionally for this dish, small onions, somewhere between the size of pickling onions and shallots are used. Pickling onions will do, at a pinch, but something slightly larger is better.
Ingredients:
750g small onions
4 tbsp olive oil
4 garlic cloves, peeled and halved lengthways
1 sprig of bayleaves
1 tsp smoked sweet paprika
4 tbsp dry white wine
coarse sea salt and freshly-ground black pepper, to taste
Method:
Place the onions in a heat proof bowl and pour over boiling water. Soak for 30 seconds then drain and plunge in a bowl of cold water. Drain and simply ease the skins off.
Heat the oil in a flame-proof cast iron casserole dish. Add the onions and garlic along with the bayleaves and fry over medium heat for 5 minutes (stir frequently to prevent the onions from browning).
Stir in the paprika, salt, black pepper and wine then cover the dish and cook slowly for about 30 minutes, or until the onions are tender. Serve hot, as an accompaniment.
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