|Slicing Onion for Cebollada|
Photo by: Lord-Williams
onion ragout. [Nola. 1989:xxiii-3, and [Lladonosa. Cocina. 1984:76]
ONION RAGOUT ADAPTATION FROM NOLA xxiii-3 POTAJE DE CEBOLLAS QUE DICEN CEBOLLADA
For 6 persons
6 large onions
-(1 ½ c raw almonds, 1.5 qts mutton broth if (making ragout
-(½ c raw almonds and 1 c mutton broth if (making quiche
¼ c lard
4 slices bacon
1 c olive oil
2 c cheese diced or grated
salt to taste
4 egg yolks
If quiche is desired make a dough:
1 lb flour
2 whole eggs
1-2 cups water
2 tbsp lard
1-1 ½ tsp salt
For baking dough:
Parchment paper or aluminum foil
1 cup chickpeas or rice
|Thickening like Marmalade|
Photo by: Lord-Williams
If making quiche prepare the dough:
Mix all ingredients together. Knead it and form a a ball. Let rest for 3 hrs in a cool spot.
PREHEAT OVEN TO 350ºF/175ºC
Roll out the dough with a rolling pin. Line a pie tin with this. Line the pastry with parchment paper or aluminum foil. Weigh it down with chickpeas or rice. Bake 15 minutes. Remove lining and weights. Prick holes in the bottom with a fork.
TO MAKE RAGOUT:
Boil water in a saucepan. Blanch almonds and peel them. Put them in a food processor and chop then. Add chicken or mutton broth and let sit 5-6 hours. Strain the mixture through a cheesecloth and set aside.
Peel onions. Cut them in half and then thinly slice.
Heat a large frying pan. Add lard. When melted, fry the bacon in it. When golden brown remove bacon and set aside. When cool, crumble it.
|Quiche as a Variation for Sopes|
Photo by Lord-Williams
Add olive oil and when hot add onions. Cook 10-15 minutes over moderate heat until translucent. Add almond milk and ½ the cheese. Simmer 40 more minutes uncovered to thicken like marmalade. Add salt to taste.
Beat yolks. Turn off the heat under the onion ragout and add the egg yolks. If serving as ragout, let sit for 10 minutes. Sprinkle with crumbled bacon and serve.
If serving as quiche:
PREHEAT OVEN TO 350ºF /175ºC
Pour the mixture into precooked pie shell. Sprinkle cheese over it and then the crumbled bacon. Cover with aluminum foil to prevent exposed pastry from burning. Bake in the oven 30-35 minutes until the center is set. Remove aluminum foil after baking 20-25 minutes to brown exposed pastry if necessary. When the center of the quiche is set, remove it from oven let sit 10 minutes before serving.
 Llandonosa suggests using this recipe to make a quiche for a better presentation.
 If mutton broth is not available use 1 ½ qts water and 2 meat bouillon cubes or i making quiche: 1 c water and 2 bouillon cube.
 A mixture of gruyere, parmesan and blue cheese were used as seen in the last photo.