Catalan Sofregit
Method
Tap step to focusHalve the onions and slice them through root end in strips.
Bring onions, all water (less 1 tbsp), half the olive oil, sugar, and salt to a boil in a large pan over high heat. Cover and cook until water has evaporated and onions start to sizzle (10+ minutes).
Uncover the pan, reduce heat to medium-high. Gently press onions into sides and bottom of the pan. Wait for half a minute. Stir onions, scraping fond from the pan, and repeat. After roughly 15-20 minutes, when onions start to brown a bit, combine baking soda and remaining 1 tbsp of water and add to the pan (optional, see notes). Continue browning process until the onions are deeply caramelized and have a jammy consistency (another 15-20 mins). Stir more frequently towards the end to prevent burning. Increment the heat downward as onions get further caramelized to avoid burning.
When the onions are ready, add the tomato pulp, smoked paprika, and the rest of the olive oil. Cook for another 20 mins (medium-low heat), stirring occasionally, until the oil separates from the pulp and forms its own layer on top.
Notes
- • Sofregit is a slow-cooked aromatic base in Catalan cuisine made by caramelizing onions and tomatoes in olive oil until thick and jam-like. It serves as the foundational flavor builder for paellas, stews, and seafood dishes.
- • Recipe yields roughly 3 cups. This is about 24 servings, considering 2 tbsp per serving (1/4th cup for two servings).
- • Patience is key in this recipe. Less heat and more time yield best results.
- • Using baking soda is optional. It speeds up the process of caramelizing the onions, but will make the onions lose some of their texture (more jammy). Use very sparingly.