Sopa De Cebola Portuguese Onion Soup Recipes

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PORTUGUESE SOPAS



Portuguese Sopas image

This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.

Provided by j clifton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

1 (3 pound) beef pot roast
1 onion, diced
1 cup fresh mint leaves
2 cloves garlic, minced, or more to taste
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 bay leaves, or more to taste
salt and ground black pepper to taste
water to cover
1 head cabbage, quartered, or more to taste

Steps:

  • Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
  • Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

Nutrition Facts : Calories 464.4 calories, Carbohydrate 11.1 g, Cholesterol 115.8 mg, Fat 31.5 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 12.7 g, Sodium 149.3 mg, Sugar 5.3 g

SOPA DE CEBOLA / PORTUGUESE ONION SOUP



Sopa De Cebola / Portuguese Onion Soup image

I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. If you make this before I do I would very much appreciate your feedback.

Provided by kiwidutch

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 ounces fatty bacon, chopped
olive oil
1/4 lb onion, chopped
1 1/2 pints chicken stock
3 teaspoons vinegar
salt (to taste)
pepper (to taste)
4 eggs
2 1/2 ounces croutons

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.

Nutrition Facts : Calories 223.6, Fat 8.3, SaturatedFat 2.4, Cholesterol 216.9, Sodium 453, Carbohydrate 22.7, Fiber 1.3, Sugar 4.5, Protein 13.2

MOLHO DE CEBOLA (ONION SAUCE)



Molho de cebola (Onion sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, condiments

Time 10m

Yield 24 to 32 servings

Number Of Ingredients 8

12 cups finely chopped onions
6 whole cloves garlic, peeled
5 cups olive oil
2 2/3 cups red-wine vinegar
1 cup finely chopped parsley
2/3 cup finely chopped fresh coriander leaves, available in Chinese and Mexican markets where fresh vegetables are sold
Salt to taste, if desired
6 cups cored tomatoes cut into half-inch cubes

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.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 32 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 384 milligrams, Sugar 4 grams

PORTUGUESE CORIANDER SOUP (SOPA DE COENTRO)



Portuguese Coriander Soup (Sopa De Coentro) image

There is no point to making this soup unless you use fresh cilantro. This soup is usually pureed and served as a cream soup, but you can leave it chunky for a more rustic presentation. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 tablespoons olive oil
2 -3 onions, chopped
2 -4 garlic cloves, finely chopped
6 cups chicken stock
3 -4 medium potatoes, peeled and coarsely chopped
salt & freshly ground black pepper
cayenne pepper
1 cup chopped cilantro (coriander leaves)

Steps:

  • Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown.
  • Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes.
  • Puree in an electric blender or food processor or press through a fine-mesh strained if desired.
  • Serve hot or cold, adding the coriander immediately before serving.

Nutrition Facts : Calories 398.2, Fat 18, SaturatedFat 3.1, Cholesterol 10.8, Sodium 528.4, Carbohydrate 46.8, Fiber 4.4, Sugar 9.3, Protein 13

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