7 tricks to make Basque Bonito Encebollado – Paulina Cocina

How are you friends of Paulina Cocina? On this occasion we are invited to one of those recipes that we should always keep in mind for its unique flavor and simplicity: Nice onion.

This magic that brings us Basque gastronomyis characterized by being a simple dish but with all the flavor of fish and together with caramelized onion, a masterpiece of the culinary universe.

Next we will see how to do the bonito onion recipealong with a little of its history, the benefits of this fish and the best tips for its preparation with a quick and easy recipe.

About the bonito onion

He nice onion It is a traditional dish that combines the soft and delicate flavor of tuna, with the sweetness and depth of caramelized onion.

• In simple terms, it involves cooking the fish along with a good amount of onions until they melt into a sea of ​​flavor and juiciness.

Although it sounds like grandmother’s recipe (and in part it is), this dish has managed to position itself on Spanish tables, especially in those coastal areas where fresh fish is a religion.

Origin of Basque-style tuna onion

He nice onion has its roots in the Basque Country, a region known for its seafaring tradition and its ability to create delicious dishes with seafood.

There, the bonito is fished during summer months, when the fish is at its best, and is prepared in multiple ways, being the bonito onion recipe one of the most popular.

This dish, popular in coastal areas, was born from the need of fishermen to prepare simple and nutritious meals during their long days at sea. And so, between nets and waves, dishes such as bonito marmitako and nice onion. Today, it continues to be a reference in the Basque gastronomyappreciated for its simplicity and flavor.

5 Characteristics of bonito encebollado

1. Simplicity: You don’t have to be a chef to prepare it. With few ingredients and a basic technique, you can achieve a dish that surprises with its flavor.
2. Versatility: Although the classic bonito onion recipe It is prepared in a casserole or frying pan, it can also be cooked baked, grilled.
3. deep flavor: The combination of caramelized onion with the fish juice creates a delicious natural sauce.
4. Healthy: The beautiful one is a blue fishrich in omega-3, and the recipe does not require large amounts of fat, making it an option healthy and balanced.
5. Unmistakable Aroma: While it is cooking, the aroma given off by the bonito onion is irresistible.

What is beautiful in the kitchen?

In the kitchen, the tuna is a real gem. It belongs to the tuna familywhich makes him related to him tunabut with a more delicate and tasty meat. Its firm texture and mild flavor make it ideal for a wide variety of preparations, from stews and stews to lighter dishes such as salads and sashimis.

What type of fish is bonito?

Bonito is a blue fish, which means it is rich in healthy fatssuch as omega-3 fatty acids. This makes it a perfect ally for a balanced and healthy diet.

• The northern tuna, or Thunnus alalungais one of the most appreciated varieties in Spanish gastronomy. It is different from tuna due to its smaller size and lighter, softer meat..

This fish is caught mainly in the Atlantic and the Mediterranean, and its optimal season runs from June to October, when it is at its best moment of freshness and flavor.

How to make bonito onion: The key to success

Do the recipe with beautiful onions It is as simple as it is delicious. The key is cooking the onion, which must be done over low heat so that it caramelizes and turns into a kind of natural jam that surrounds the fish.

• The pretty onefor its part, It is cooked right to the pointso that it is juicy and soft.

Although there are variations in the recipe depending on the region or personal tastes, the basic process is always the same: Cut the onion into julienne strips and sauté over low heat until golden and soft.

3 Ways to make bonito encebollado

• Baked tuna with onions: If you are looking for a lighter optionyou can cook tuna in the oven. Simply place the fish on a bed of previously caramelized onion and bake until done. Can cover with aluminum foil to prevent the fish from drying out.
• Grilled tuna with onions: Ideal for quick preparation. In this case, the onions are cooked on a smooth griddle and then the tuna is added so that it cooks on the onion juice. It is a perfect option for those who prefer fish with a firmer texture.
• Bonito with onions in a pan or casserole: This is the traditional way of preparing it. The bonito is cooked directly in the pan or casserole along with the caramelized onions, allowing the juices to mix, creating a rich and flavorful sauce.

What is the cooking time for bonito encebollado?

The cooking time of bonito encebollado is crucial to obtain a perfect dish. The onion should be cooked over low heat for at least 30-40 minutes, until well caramelized and soft.

As for the fish, the tuna cooks quicklyin about 10-12 minutes, depending on the thickness of the pieces. It is important not to overcook it, since the meat can dry out and lose its juiciness if left on the heat for too long.

Good advice is seal the bonito firstcooking it briefly on both sides over high heat, and then finishing cooking along with the onion over lower heat. In this way, it is guaranteed that the fish is juicy inside and well infused with the flavor of the onion.

6 Tips for preparing bonito encebollado

1. Choose a good pretty: The freshness of the fish is essential. Look for a bonito with firm flesh, bright eyes, no strong odor, and a light color.
2. sweet onion: For a milder and more pleasant flavor, you can use sweet onions, such as red onion.
3. Cut the onion finely: The finer the onion julienne, the faster it will caramelize and the more uniform the texture of the dish will be.
4. Deglaze the pan: After cooking the tuna, it is very good to add a splash of white wine or broth to deglaze the pan and take advantage of all the concentrated flavors.
5. Control the fire: The onion needs time to caramelize, so it is important cook it over low heat and with patience. The tuna, for its part, should be cooked over medium-high heat initially to seal it and then over low heat to absorb all the flavor.
6. Choose a good accompaniment: Boiled potatoes, white rice, or baked vegetables along with good homemade bread and a white wine glassare the best options to enjoy the plate of Basque bonito onion.

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Bonito encebollado recipe

Yield: 4 servings

Preparation time: 1 hour

Ingredients

• 800 g fresh tuna, cut into slices or fillets
• 4 large onions cut into julienne strips
• 3 cloves of garlic, finely chopped
• 1 bay leaf
• 100 ml white wine
• 50 ml of fish broth (optional)
• Extra virgin olive oil
• Salt and pepper to taste

How to make the bonito encebollado recipe step by step

1. In a large saucepan, heat a good splash of olive oil over medium heat. Add the onions with a pinch of salt and cook over low heat, stirring occasionally, until well caramelized. This process can take between 30 and 40 minutes.
2. When the onion is golden and soft, add the chopped garlic and bay leaf. Cook for an additional 5 minutes, until the garlic is translucent.
3. Pour the white wine or broth into the saucepan and raise the heat slightly to evaporate the alcohol, if using wine. Lower the heat and let it reduce until the liquid mixes well with the onion.
4. In a separate skillet, heat a little olive oil over medium-high heat. Season the bonito slices or fillets with salt and sear them on both sides for 1-2 minutes per side, until golden brown on the outside.
5. Add the seared bonito to the casserole with the onions. Cook for 6-8 more minutes, making sure the fish is juicy and well infused with the flavor of the onion.
6. Serve the bonito onion hot, accompanied by lightly toasted bread to dip in the sauce.