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”