Bacalao with Caramelized Onion Recipe: Spanish Classic 2026

Isabel Gaines
Bacalao with Caramelized Onion Recipe: Spanish Classic
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Bacalao con cebolla is a Spanish classic built on contrasts: flaky cod loin, lightly floured and pan-fried, then finished under a blanket of sweet caramelized onions and a splash of white wine. It is proof that a handful of humble ingredients can deliver something deeply satisfying.

The onions do the heavy lifting here. As they cook slowly, they turn golden and jammy, and that sweetness balances the savory, salty edge of the fish beautifully. The wine deglazes the pan and ties everything together in just five final minutes.


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Bacalao con cebolla served in a pan with caramelized onions

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With only six ingredients and 45 minutes from start to finish, this is a weeknight-friendly main dish that still feels special enough for a weekend table. Serve it hot, straight from the pan, with good bread to soak up the sweet onion juices.

Close-up of the flaky interior of the cod with caramelized onion

Ingredients for Bacalao with Caramelized Onion

Makes 2 servings

  • 2 pieces of cod loin (about 200 g each)
  • 30 g wheat flour
  • 30 ml extra virgin olive oil
  • 2 sweet onions
  • Salt
  • 100 ml white wine

Ingredients for bacalao con cebolla laid out on a surface

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How to Make Bacalao with Caramelized Onion Step by Step

1. Flour the cod

If you are using frozen cod, move the two pieces of loin from the freezer to the fridge the day before so they thaw properly. When you are ready to cook, pat the fish dry with paper towels to remove excess water, then spread the 30 g of flour on a plate and coat the cod in it, shaking off any excess.

Coating the cod loin pieces in wheat flour on a plate

2. Fry the cod and set it aside

Pour the 30 ml of extra virgin olive oil into a skillet and let it heat up. Add the cod and cook over medium heat for 30 seconds on each side, then lift it out of the pan and set it aside for later.

Cod loin frying in olive oil in a skillet

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3. Slice the onions

Cut the 2 onions into julienne strips. Sweet onions work best here because they caramelize beautifully.

Onions being sliced into julienne strips on a cutting board

4. Caramelize the onions

In the same skillet you used for the cod, taking advantage of the flavor it left behind, sauté the julienned onions. Add a little salt, cover the pan and cook over low heat for about 30 minutes, until the onions turn golden and caramelize.

Sliced onions cooking down to a golden caramelized color in the skillet

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5. Add the wine and finish

Once the onions are done, return the fried cod to the skillet and pour in the 100 ml of white wine. Cover the pan again and let the wine evaporate over medium heat for about 5 minutes to finish the dish.

White wine being poured into the skillet with the cod and onions

6. Serve

Serve the bacalao with onion piping hot, straight from the pan, as a main course.

Finished bacalao con cebolla ready to serve

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Tips for the Best Bacalao with Caramelized Onion

Choose the right onion

Sweet onions, such as Figueras onions, caramelize very well and give the dish its signature golden color and mellow flavor. If you cannot find them, any other sweet onion variety will work as a substitute.

Do not rush the caramelization

This is the most important part of the dish, since it brings a golden tone and an appealing sweetness to the plate. That caramelized sweetness contrasts beautifully with the salty touch of the cod, creating a truly delicious balance of flavors.

Keep the cod tender

Dry the fish well before flouring it and fry it only briefly, 30 seconds per side, so it stays juicy. It finishes cooking in the wine at the end, so resist the urge to leave it in the oil longer.

Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Servings 2
Category Main course
Cuisine Spanish
Calories per serving 402 kcal

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Isabel Gaines

Author

Isabel Gaines

As a former restaurant owner turned reporter, Isabel brings a unique perspective to Grand Goldman. With decades of experience, her articles on cooking and homemaking are both informative and engaging, reflecting her deep knowledge and love for all things culinary.


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