Recipe - Roasted Onions

1 lg Spanish Onion
1 tablespoon Vegetable oil
2 tablespoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini