Molho de cebola (Onion sauce)
Published April 30, 1983
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
12 cups finely chopped onions
6 whole cloves garlic, peeled
5 cups olive oil
2 ⅔ cups red-wine vinegar
1 cup finely chopped parsley
⅔ 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
Nutritional analysis per serving (24 to 32 servings)
8 grams carbs; 382 calories; 28 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 39 grams fat; 2 grams fiber; 388 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the onions in a mixing bowl. Use six skewers or toothpicks and skewer each clove of garlic. Add them to the bowl.
- Step 2
Add the oil, vinegar, parsley, coriander and salt. Blend well.
- Step 3
Shortly before serving, add the tomatoes. Remove and discard the garlic cloves. Serve the sauce at room temperature.
Private Notes