Here is a special TECHNIQUE of
HOW to "FRY" ONIONS WITHOUT A DROP OF OIL !!!
The same technique can be done to roast peppers and any other vegetales.
I use a kitchen timer with this method.
I "FRY" at least 4-5 very large onions for the whole week, and keep it refrigirated for use in many dishes.
4-5 very large sweet onions, sliced or chopped
In a large non stick pan, on HIGH HEAT, put in onions and COVER with the lid for 1-2 minutes (more like 2 minues)
DO NOT STIR OR OPEN THE LID.
After 1-2 minutes, open the lid, mix well, and COVER with the lid , second time.
Cook again for 1-2 minutes without opening.
Open the lid and mix thourouly.
Repeat it once more. (three times total, and all on HIGH HEAT !!!).
By now, the onions got a brown color and they are soft.
If after you mix them they are NOT brown, repeat once more the above method.
If you have an electric top stove, turn stove OFF, and keep stirring CONSTANTLY for about 3-4 minutes more, WITHOUT the lid.
If you have a gas stove, turn it to the lowest heat, and stir CONSTANTLY WITHOUT the lid, for 3-4 minutes.
You HAVE to be in the kitchen the whole time to watch it.
Great inside a pita bread with low fat cheese.
Great as a filler for chillies.
Great in burgers, with finely chopped onions instead of sliced onions.
Great on Pizza.
I add "FRIED ONIONS" to many dishes.
It enhances the flavor of many dishes.
Edited by: PERSISTENCEMIMI at: 10/26/2007 (11:24)
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