Sabrett Onions
- 2 md Onions
- 1 tb Vegetable oil
- 1 tb Paprika
- Up to 1-1/2 tablespoon
- 1/4 ts Cumin
- 1/8 ts Salt
- 3 ds Pepper
- 1/2 c 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 EAT-L Digest 11 Sep 96
Date: Thu, 12 Sep 1996 10:57:57 -0400
From: Grace Wagner
NOTES : These are very similar to the onion topping served on frankfurters
by the New York City street vendors.
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 EAT-L Digest 11 Sep 96
Date: Thu, 12 Sep 1996 10:57:57 -0400
From: Grace Wagner
NOTES : These are very similar to the onion topping served on frankfurters
by the New York City street vendors.
