Appetizer: Spain – Cebollitas hervidas con anchoas y perejil (Boiled Baby Onions with Anchovies and Parsley)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

- 1 lb (450 g) small (baby) onions, trimmed and peeled
- 4 oz (115 g) anchovy fillets packed in oil, drained and chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) sherry vinegar (or red wine vinegar)
- 1 small garlic clove, minced
- 1 tbsp (4 g) chopped flat-leaf parsley
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (3 g) coarse sea salt, or to taste (for boiling water)

Instructions

1. Place peeled baby onions in a saucepan, cover with cold water, add a pinch of salt, bring to a boil, then simmer 6–10 minutes until onions are tender when pierced; drain and immediately transfer to ice water to stop cooking, then drain again.
2. Whisk together olive oil, sherry vinegar, minced garlic, chopped anchovies, pepper, and parsley; toss drained onions gently in the dressing, adjust seasoning, and serve chilled or at room temperature.