Description
A traditional Romanian onion stew made with slow-cooked onions, paprika, and tomato for a rich, comforting, and flavorful dish.
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tablespoons sunflower oil
- 2 tablespoons unsalted butter
- 1 medium carrot, finely grated
- 1 small red bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon sweet paprika
- 1/2 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 2 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons salt (or to taste)
- 1 teaspoon sugar
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat sunflower oil and butter in a large pan over medium heat.
- Add sliced onions and cook slowly for 15–20 minutes until soft and lightly golden.
- Add grated carrot and chopped bell pepper, cooking for 5 minutes.
- Stir in garlic and cook briefly.
- Lower heat and add paprika and flour, stirring quickly.
- Add tomato paste and cook for 1 minute.
- Gradually pour in vegetable broth while stirring to avoid lumps.
- Add bay leaf, thyme, black pepper, salt, and sugar, then bring to a gentle simmer.
- Cook partially covered on low heat for 20–25 minutes until tender and thick.
- Adjust seasoning, remove bay leaf, and stir in dill and parsley before serving.
Notes
- Cook onions slowly to develop sweetness and depth.
- Add paprika off high heat to prevent bitterness.
- Adjust thickness with broth or simmer uncovered to reduce.
- Can be made vegan by replacing butter with oil.
- Tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Romanian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
