INGREDIENTS

INSTRUCTIONS

Usually when an Indian recipe calls for golden brown or caramelized
onions, the onions are browned in a fairly large amount of oil. Here
is a method requiring very little oil using a non-stick pan.  Slice the
onions into very thin, even slices or chop the onions into  small
uniform pieces. heat about 1 tablespoon of oil over moderate  heat. The
amount of oil depends upon the amount of onions to be  cooked. Stir the
onions for 2 minutes. Reduce the heat to low. Add  about 2 tablespoons
of water and continue cooking, stirring  constantly. If cooking large
quantities, add additional water 1  tablespoon at a time if the onions
begin sticking to the pan or fry  too rapidly. This allows the natural
moisture of the onions to be  coaxed out while browning. Continue
frying until the onions are  golden brown. This process can take about
20 minutes. When simmered  slowly, the onions add a rich dimension and
melt into the sauce,  thickening it as well. Brown fried onions can be
prepared in large  quantities and refrigerated or frozen and defrosted
when needed. Once  defrosted, they cannot be refrozen so it is best to
package them in  small quantities.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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