| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Parsi | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 1/4 | lb | Onion, peeled and thinly sliced |
INSTRUCTIONS
Here's a recipe for caramelizing onions in the microwave. It's a lot cleaner and easier than doing it on the stove. My Parsi friend keeps a supply on hand at all times -- she adds a little butter or ghee to the oil, and just a pinch of cumin -- to sprinkle on rice and plain boiled toor dal. This technique is from Moghul Microwave by Julie Sahni. Heat the oil in an 8-inch microwave-safe skillet at 100 percent power in a 650-700 watt carousel oven for 2 minutes. Add onion slices and stir to coat them with oil. Cook at 100 percent power for 7 minutes (or until onions turn caramel brown), stirring twice. Watch carefully during the last 2 minutes of cooking as the onions, after losing their moisture, fry rapidly and can overbrown and burn. Remove from oven and drain on paper towels. Reserve the excess onion-flavoured oil for other uses. Can be stored in a closed container at room temperature for two days, or in the fridge for up to a week. Posted to EAT-L Digest 17 Mar 97 by Nancy Gandhi <[email protected]> on Mar 18, 1997
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