Title: Roasted Onions
Categories: Ethnic Vegetable
Yield: 6 Servings

1	lg	Spanish Onion
1	tb	Vegetable oil
2	tb	Chopped coriander leaves

Peel onion, cut in half & slice into 1/4" thick slices. Separate the slices into shreds.

Heat a large skillet till hot, then add the oil. When smoking hot, add the onions, do not stir but let them sizzle for 30 seconds. Now stir, keep roasting, tossing & turning for about 2 minutes. They should be crisp. Toss with coriander & serve.

Julie Sahni, "Classic Indian Cooking"

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