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Name: Fried Onion Shreds
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 lb Onion, peeled and thinly; 1/4 c Vegetable oil

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INGREDIENTS

1/4 lb Onion, peeled and thinly
1/4 c Vegetable oil

Servings

INSTRUCTIONS

Heres a recipe for caramelizing onions in the microwave. Its 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 on Mar 18, 1997

NOTES

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Fried Onion Shreds

1/4 lb Onion, peeled and thinly
1/4 c Vegetable oil

Heres a recipe for caramelizing onions in the microwave. Its 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  <gandhi@GIASMD01.VSNL.NET.IN> on Mar 18, 1997

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 1 Servings

Calories: 321
Calories from Fat: 321 (100%)

Amt Per Serving		% DV

	Total Fat 36.3g	48 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 23g
	Polyunsanturated Fat 10.2g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 321

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