Portuguese Cebolada

August 15, 2025 by Kathleen

Heat the oil in a pan over medium heat. Once hot add the onions with a pinch of salt and sauté until they are soft and translucent, around 6 minutes.
Add the minced garlic and bay leaf and continue to sauté until fragrant, around 1 minute.
Next add the tomato paste, hot sauce(optional), white wine vinegar and paprika. Continue to sauté until the tomato paste is sizzling and starting to turn a deeper shade of red, around 3 minutes.
Taste and adjust the seasoning, we added a few cracks of black pepper and around a ¼ teaspoon salt.
Mix through the chopped parsley then turn off the heat. Serve your Cebolada hot as a side sauce or keep it in the fridge and use it as an umami flavour bomb for other dishes.

Heat the oil in a pan over medium heat. Once hot add the onions with a pinch of salt and sauté until they are soft and translucent, around 6 minutes.
Add the minced garlic and bay leaf and continue to sauté until fragrant, around 1 minute.
Next add the tomato paste, hot sauce(optional), white wine vinegar and paprika. Continue to sauté until the tomato paste is sizzling and starting to turn a deeper shade of red, around 3 minutes.
Taste and adjust the seasoning, we added a few cracks of black pepper and around a ¼ teaspoon salt.
Mix through the chopped parsley then turn off the heat. Serve your Cebolada hot as a side sauce or keep it in the fridge and use it as an umami flavour bomb for other dishes.