Roasted Onions
Yield
6 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
spanish onions
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
spanish onions
|
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
Peel onion, cut in half and slice into ¼ inch thick slices.
Separate the slices into shreds.
Heat a large skillet until 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 and turning for about 2 minutes.
They should be crisp.
Toss with coriander and serve.
