Recipe - Fried Onion Shreds

One fourth cup Vegetable oil
One fourth pound Onion, peeled and thinly
cut or sliced up

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 8inch microwavesafe skillet at 100 percent power in a
650700 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 onionflavoured 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 EATL Digest 17 Mar 97 by Nancy Gandhi
gandhi@GIASMD01.VSNL.NET.IN on Mar 18, 1997