Recipe - Sabrett Onions

2 md Onions
1 tablespoon Vegetable oil
1 tablespoon Paprika
Up to 1One half tablespoon
One fourth teaspoon Cumin
1/8 teaspoon Salt
3 ds Pepper
One half cup Water

Slice onion thinly into rings about 1/4" thick or less. Separate rings.
Heat oil. Gently toss in onions till all are coated with oil. Stir in
spices. Cover and braise slowly over very low heat, stirring occasionally.
Braise about 10 mins, being sure onions don't brown. Add water, if needed.
Braise an additional 10 mins.

Onions can be made hours in advance, but if they are to be held more than
an hour, additional water may have to be added.

SEE NOTES

ORIGINATOR Long forgotten. SUBMITTED BY Grace Wagner
(wgmm@main.citynet.net) DATE 9/11/96
Posted to EATL Digest 11 Sep 96

Date: Thu, 12 Sep 1996 10:57:57 0400

From: Grace Wagner wgmm@MAIN.CITYNET.NET
NOTES : These are very similar to the onion topping served on frankfurters
by the New York City street vendors.