Charutinho DE Cebola (o veredito) receita de olhômetro
CHARUTINHO DE CEBOLA (o veredito) receita de olhômetro is a easy Brazilian recipe that serves 4. 350 calories per serving. Recipe by A pior influencer on YouTube.
Prep: 20 min | Cook: 35 min | Total: 1 hr 10 min
Cost: $11.50 total, $2.88 per serving
Ingredients
- 8 Large Yellow Onions (peeled, outer layers removed, keep whole for blanching)
- 500 g Ground Beef (80% lean, trimmed of excess fat)
- 1 cup White Rice (uncooked; will be cooked before mixing with meat)
- 1 Onion (for filling) (medium, finely diced)
- 2 tbsp Olive Oil (extra‑virgin, for sautéing and finishing)
- 2 cups Tomato Sauce (plain canned or jarred, no added herbs needed)
- 1/4 cup Dry Red Wine (adds depth; can be omitted for non‑alcoholic version)
- 1/2 cup Water (helps thin the sauce)
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper (freshly ground)
Instructions
Blanch the Onions
Bring a large pot of salted water to a boil. Add the peeled onions and simmer for 5 minutes until the outer layers are just tender but the onions remain whole. Drain and set aside to cool.
Time: PT5M
Temperature: Boiling
Cook the Rice
Rinse 1 cup of white rice, combine with 2 cups water in a saucepan, bring to a boil, then cover and simmer 12 minutes. Fluff and set aside.
Time: PT12M
Temperature: Medium heat
Prepare the Filling
Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté 3 minutes until translucent. Add the ground beef, breaking it up, and cook 5 minutes until browned. Stir in the cooked rice, salt, and pepper; mix for another 2 minutes. Remove from heat.
Time: PT10M
Temperature: Medium
Assemble the Stuffed Onions
Take each blanched onion, gently separate a petal (a thin outer layer). Place a generous spoonful of the beef‑rice filling onto the petal and roll the onion around the filling, securing it with the petal itself. Repeat for all onions.
Time: PT5M
Make the Tomato‑Wine Sauce
In a saucepan, combine 2 cups tomato sauce, 1/4 cup dry red wine, 1/2 cup water, and a drizzle of olive oil. Bring to a gentle simmer for 10 minutes, stirring occasionally.
Time: PT10M
Temperature: Simmer
Simmer the Stuffed Onions
Gently place the assembled onions into the simmering sauce. Cover and let cook for 20 minutes on low heat until the onions are fully tender and the flavors have melded.
Time: PT20M
Temperature: Low
Finish and Serve
Transfer the stuffed onions and sauce to a serving plate. Drizzle a little extra virgin olive oil over the top for shine and flavor. Serve hot with crusty bread or a simple salad.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Contains meat, Contains alcohol (cooked off), Gluten‑Free
Ingredient Substitutions
- Instead of Large Yellow Onions: Red onions, Sweet Vidalia onions
- Instead of Ground Beef: Ground turkey, Ground pork
- Instead of White Rice: Brown rice, Cauliflower rice (low‑carb)
- Instead of Onion (for filling): Shallot, Leek
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Tomato Sauce: Crushed tomatoes, Passata
- Instead of Dry Red Wine: Beef broth, Grape juice with a splash of vinegar
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Skillet
- Saucepan
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups
- Serving Plate
Critical Steps — Do Not Skip
- Blanch onions just enough to soften without falling apart.
- Season the meat‑rice filling properly before assembling.
- Simmer the stuffed onions gently; high heat can cause them to split.
Chef Tips from the Video
- For extra aroma, add a clove of minced garlic to the filling.
- A pinch of smoked paprika in the sauce gives a subtle smoky depth.
- If you don’t have red wine, a splash of balsamic vinegar mimics the acidity.
Troubleshooting
Onions fall apart during blanching.
Reduce blanching time to 3‑4 minutes and use a gentle simmer rather than a rolling boil.
Filling is too dry.
Add a tablespoon of broth or a splash of olive oil to the meat‑rice mixture while cooking.
Sauce becomes too thick.
Stir in a little extra water or broth until desired consistency is reached.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped portions for up to 2 months.
Room temperature: Do not store at room temperature; perishable.
Make-Ahead Tips
- Prepare the beef‑rice filling a day ahead and refrigerate; reheat before assembling.
- The tomato‑wine sauce can be made up to 3 days in advance and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of stuffed onions in Brazilian cuisine?
Stuffed onions (Cebolas Recheadas) are a traditional comfort food in Brazil, often served at family gatherings and rustic tavern meals. They reflect the Portuguese influence of using onions as vessels for meat and rice fillings, turning a simple vegetable into a hearty main.
What are the traditional regional variations of stuffed onions in Brazil?
In the Northeast, cooks add dendê oil and coconut milk for a tropical twist. In the South, smoked sausage or linguiça replaces part of the beef, and a richer tomato‑wine sauce is common. The core concept—onion, meat, rice—remains the same.
How is stuffed onions traditionally served in Brazilian homes?
They are usually plated with the simmering tomato sauce, drizzled with olive oil, and accompanied by white rice, a simple green salad, or crusty pão francês. It’s a one‑pot comfort dish meant to be shared family‑style.
During which Brazilian celebrations are stuffed onions commonly prepared?
Stuffed onions appear at weekend family lunches, birthday feasts, and regional festivals like Festa Junina, where hearty, home‑cooked dishes are celebrated.
What makes this stuffed onion recipe special compared to other Brazilian dishes?
The recipe uses a quick stovetop method instead of baking, making it accessible for cooks without an oven. Adding a splash of red wine to the tomato sauce gives a depth of flavor rarely found in everyday Brazilian home cooking.
What are the most common mistakes to avoid when making stuffed onions?
Over‑blanching the onions so they fall apart, under‑seasoning the filling, and simmering the sauce on high heat which can cause the onions to split. Follow the critical steps for timing and gentle simmering.
Why does this recipe simmer the stuffed onions in sauce instead of baking them?
The creator of the video didn’t have an oven, so simmering ensures the onions stay moist and the flavors meld without drying out. This method also shortens cooking time and keeps the dish stovetop‑friendly.
Can I make the stuffed onions ahead of time and how should I store them?
Yes. Assemble the onions and keep them refrigerated in a sealed container for up to 24 hours. When ready, add them to the simmering sauce and finish cooking. The sauce and filling can also be prepared ahead and reheated.
What texture and appearance should I look for when the stuffed onions are done?
The onions should be tender but still hold their shape, with a glossy, slightly thickened tomato‑wine sauce coating them. The filling should be hot throughout and the rice grains should be soft but not mushy.
What does the YouTube channel A pior influencer specialize in?
The YouTube channel A pior influencer focuses on candid, humor‑filled food reviews and experimental cooking tests, often debunking viral recipes and showing real‑world results for home cooks.
How does the YouTube channel A pior influencer's approach to Brazilian cooking differ from other cooking channels?
A pior influencer mixes skeptical commentary with hands‑on cooking, emphasizing practicality over perfection. Unlike polished tutorial channels, they often highlight improvisation, budget‑friendly swaps, and honest taste tests.
Last updated: August 19, 2026
