Onion Farofa Recipe — Easy Brazilian Caramelized Onion Farofa
The soul of Brazilian cooking in one simple, golden, buttery side dish. This is the recipe that gives our kitchen its name — and once you try it, you’ll understand why.
Servings: 4 | Prep Time: 5 min | Cook Time: 20 min | Total: 25 min
Ingredients
- 2 medium onions, thinly sliced
- 75g unsalted butter
- 2 cups cassava flour (farinha de mandioca) — or breadcrumbs
- 1 tbsp olive oil or neutral oil
- Salt and black pepper, to taste
Instructions
- Cut each onion in half, then slice as thinly as possible. The thinner the slices, the faster and more evenly they caramelize. Don’t stress if they’re not perfect — this is Brazilian home cooking, not a cooking competition.
- Heat a skillet over medium heat. Add butter and oil. The oil helps prevent the butter from burning. Watch carefully — as soon as the butter melts, reduce the heat to low.
- Add the sliced onions and stir gently. Cook low and slow, stirring occasionally for at least 10 minutes — patience is the secret ingredient here. You’re looking for a soft, light golden-brown color. Don’t rush it.
- Once the onions are caramelized, add the cassava flour gradually. For a drier farofa, add more flour. Chef Pinto’s preference? A texture like wet sand — moist, golden, and full of flavor.
- Increase heat to medium. Stir continuously and watch for the flour to darken to a deeper golden-brown. Once it changes color, add salt and pepper to taste. Give it a final stir and remove from heat.
Chef Pinto’s Tips
- The butter + oil combo is non-negotiable — it gives flavor AND prevents burning.
- “Wet sand” consistency is the sweet spot. If it looks too dry, it probably is.
- Farofa goes with everything: rice and beans, grilled chicken, steak, eggs. If in doubt, add farofa.
- Leftovers keep well in an airtight container for up to 3 days at room temperature.
- You can also add bacon cubes, add up the bacon before the onion, let the bacon fry a bit and then add the onion. Trust me, it’s a game changer!