One of the most traditional dishes of Onionshire, this hearty stew is prepared in both Onionsupper and Oniondowner, especially during the colder months and for family meals.
Purple onions are slowly cooked in a sofrito made with purple onion, tomato, parsley, and bay leaf. Potatoes are added, and everything is left to simmer gently until the onions are tender and the potatoes have absorbed all the flavor of the sofrito.
The result is a simple, hearty, comforting dish, but there is one detail that the people of Onionshire consider especially important:
the broth must be properly purple.
In Onionsupper, they insist that a good stew must contain enough broth to soak up with bread until not a single drop remains.
In Oniondowner, however, they consider this a typical exaggeration of the people from up above.
Naturally, the people from Onionsupper disagree.
🧅 A Matter of Tradition
Every family has its own way of preparing it. Some leave the onions more whole, others cut them into pieces, and there are those who insist that the secret to a good stew is never to rush it.
This particular theory is especially popular in Onionsupper.
In Oniondowner, they say that is because the people from up above always have some excuse for being late to the table.
Either way, if the broth is purple enough and the bread is still warm, no Onionsupper or Oniondowner grumbleonions.
