Roasted Onions

Three ingredients, one screaming-hot skillet, and two minutes of high-heat cooking. That’s all it takes to turn a plain Spanish onion into crispy, charred shreds tossed with fresh cilantro.

The key is not touching the onions for the first 30 seconds. Let them hit the smoking oil and just sit. That initial contact with the hot pan is what creates those dark, caramelized edges and crispy bits. Stir too early and they steam instead of sear.

These onions are a staple Indian garnish. Pile them on top of dal, biryani, grilled meats, or anywhere you want a hit of sweet, smoky crunch.

Pro Tips

• Get the skillet genuinely smoking before adding the onions. If the oil isn’t shimmering and just starting to smoke, the pan isn’t hot enough.
• Slice thin and separate into individual shreds. Thick pieces or clumps won’t crisp, they’ll just soften.
• Use a large skillet so the onions have room to spread in a single layer. Crowding the pan traps steam and prevents browning.
• Toss the cilantro on after removing from heat. It wilts instantly in a hot pan and loses its freshness.

Variations

• Sprinkle with chaat masala after cooking for a tangy, funky Indian street food flavor.
• Add a pinch of cumin seeds to the hot oil before the onions for a toasted spice note.
• Use red onions instead of Spanish for a sweeter, more colorful result.