Molho De Cebola Onion Sauce Recipes

MEXICAN MOLE SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

MOLHO DE CEBOLA (ONION SAUCE)

Steps:

• Put the onions in a mixing bowl. Use six skewers or toothpicks and skewer each clove of garlic. Add them to the bowl.
• Add the oil, vinegar, parsley, coriander and salt. Blend well.
• Shortly before serving, add the tomatoes. Remove and discard the garlic cloves. Serve the sauce at room temperature.

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE

Steps:

• Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

MOLHO DE PIMENTA E LIMO CHILE AND LIME SAUCE

Steps:

• Place the malagueta peppers and salt in a mortar and crush them together with a pestle, or pulse to a thick paste in a food processor. Gradually add the onion and garlic and continue to mash or pulse into a paste. Add the lime juice to the paste and mash or pulse again until you have a liquid sauce. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, then serve.

SALADA DE CEBOLA . BRAZILIAN ONION SALAD

Steps:

• Peel the onions and slice them into very thin slices.
• Separate the slices into rings.
• Place the onions in a bowl and cover them with ice cubes and water. Refrigerate for 2 hours. The alternative used by my friends in Bahia is to sprinkle the slices with sugar (2 Tbsp) and refrigerate for 2 hours. Both methods have worked for me.
• When you are ready to serve them, drain the onion slices and rinse under cold water.
• Serve them in a glass bowl, drizzled with extra-virgin olive oil and red wine vinegar, and sprinkled with salt and freshly ground pepper.

MOLHO DE PIMENTA (PEPPER SAUCE)

Steps:

• Place all ingredients except the olive oil in a small bowl or mortar. Allow to macerate for 20 minutes or longer. Just before serving, mash to a paste, and stir in the olive oil.

SOPA DE CEBOLA / PORTUGUESE ONION SOUP

Steps:

• Saute the bacon over a low heat until the fat begins to run out. Add a little olive oil and the onions and continue to saute gently until the onions are golden brown but not caramelized.
• Pour in the chicken stock and add salt and pepper to taste and simmer for about 10 minutes.
• In a seperate frying pan, add 2.5cm ( 1 inch of water, a little salt and the vinegar.Bring it to the boil and add each of the eggs, then poach until they are just cooked though.
• Place one egg in the bottom of each soup plate and gently pour the onion soup mix over the egg.
• Add the croutons to the top of the soup. Serve immediately.