Onion stew with bell pepper paste served in a bowl of polenta

Onion stew with pepper paste served in a bowl of polenta Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Number of servings: 4 Welcome to my kitchen, a place filled with aromas and traditions! Today, I will share a recipe that not only combines delicious flavors but is also an excellent choice for days when we are looking for something quick and comforting. The onion stew with pepper paste served in a bowl of polenta is an easy dish to prepare and will undoubtedly bring a smile to the faces of your loved ones. About the stew and its traditions Onion stew is an ancient recipe that has been enjoyed by many generations. Whether you prepare it in a simple version or with various additions, it is always an inspired choice, especially during fasting periods or on days when time is a precious resource. This recipe is also perfect for those who want to surprise their guests with a delicious meal that doesn't require hours of cooking. The combination of caramelized onions and pepper paste adds depth of flavor that will make every bite a true pleasure. Necessary ingredients - 7-8 white onions (about 1 kg) - 150-200 ml sunflower oil (or olive oil for a more intense flavor) - 4 tablespoons pepper paste (you can also use fresh peppers if you want to give it a fresh touch) - Salt, to taste - Freshly ground pepper, to taste - 1 bunch of fresh parsley, coarsely chopped (for garnish) - Polenta (for serving) Details about the ingredients: 1. Onion: Choose white onions, which are sweeter and caramelize beautifully. If you want a stronger flavor, you can also use red onions. 2. Pepper paste: This is the key ingredient that will add intense flavor to the stew. If you have fresh peppers, you can roast and mash them to obtain a delicious paste. 3. Oil: Sunflower oil is a classic ingredient, but olive oil adds a Mediterranean note that can be pleasant. Preparation technique 1. Cleaning and cutting the onions: Start by peeling the onions. Slice them thinly or cube them, depending on your preference. Thinly sliced onions will caramelize better, while cubes will add a more substantial texture. 2. Heating the oil: In a large skillet, heat the oil over medium heat. Make sure it is hot enough before adding the onions so that they sauté evenly. 3. Sautéing the onions: Add the sliced onions to the hot oil. Cook on low heat for about 5 minutes, stirring occasionally, until they become translucent and start to soften. 4. Adding the pepper paste: After 5 minutes, add the pepper paste and mix well. Continue to cook for another 5 minutes, stirring occasionally. This will intensify the flavors and create a delicious mixture. 5. Seasoning: Finally, add salt and freshly ground pepper to taste. Don't forget to taste it to adjust the seasonings to your liking. 6. Preparing the polenta: While the stew is cooking, prepare the polenta. Boil water with salt, gradually add the cornmeal, and stir continuously to avoid lumps. Let the polenta boil for about 10-15 minutes until it becomes creamy. Serving To transform this simple stew into an elegant meal, serve the onion stew with warm polenta, pouring the polenta into deep bowls and adding the stew on top. Sprinkle with freshly chopped parsley and, for an extra touch of flavor, add freshly ground pepper. This presentation not only looks good but also highlights the vibrant colors of the dish. Possible variations Although the onion stew with pepper paste is already delicious, you can experiment with various additions. Here are some suggestions: - Add fresh or canned tomatoes for a fresh note and pleasant acidity. - Include roasted peppers for a smoky flavor and crunchy texture. - You can add spices like sweet or hot paprika for a spicier taste. Useful tips - To avoid crying while peeling onions, try keeping them in the refrigerator for a few hours before using. - Polenta can be prepared with milk or cheese to give it a creamier texture and richer flavor. - If you have time, let the stew sit for a few hours before serving. The flavors will intensify, making the dish even more delicious. Calories and nutritional benefits A serving of onion stew with pepper paste (about 250 g) contains approximately 300-350 calories, depending on the oil used and the amount of polenta. This is a hearty meal, rich in fiber from the onions, which aids digestion, and antioxidants from the peppers. It is an excellent choice for a nourishing meal that offers both flavor and health benefits. Frequently asked questions 1. Can I use green onions instead of white onions? Yes, green onions can add a milder flavor, but it is recommended to also use white onions for a more intense taste. 2. What type of polenta is best for this recipe? Traditional cornmeal polenta is the ideal choice, but you can experiment with whole grain cornmeal for a healthier option. 3. Can I prepare this dish in advance? Yes, the onion stew keeps very well in the refrigerator and can be reheated. The flavor will intensify, making it even better the next day. I hope I have inspired you to try this delicious recipe for onion stew with pepper paste served in a bowl of polenta. It is a perfect choice for family meals or to enjoy with friends. Make the most of every moment spent in the kitchen and feel free to create your own variations! Bon appétit!

Ingredients

• During fasting periods
• in times of crisis
• or any other kind of crisis
• one of the lifesaving dishes is Onion Stew in various versions. Whether I cook this dish with tomatoes and simply call it Onion Stew
• or with more ingredients under the name Roasted Pepper Onion Stew
• it is still delicious. For today
• I propose a recipe that is just as simple
• where the main ingredient is
• as suggested by the title of the post
• onion. Todays recipe is called: Onion Stew with Peppers on a Plate of Polenta. The ingredient that gives the dish a special taste is roasted pepper paste. Onion Stew is a traditional Transylvanian rec
• 8 white onions
• 150
• 200 ml sunflower oil
• 4 tablespoons roasted pepper paste
• salt
• ground pepper
• fresh parsley.

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