Ingredients (200 g):
- 1 onion
- 4 tbsp olive oil
- 1/4 tsp salt
- Cut the onion into fine strips.
- Heat olive oil in a pan, add onion, season with salt and roast over low heat for 45 minutes.
- Stir occasionally. Do not turn until the first tanned areas are visible (after approx. 10-20 minutes). Then stir only rarely and wait until the onions are browned further.
- When the onion is golden brown and completely roasted, place on kitchen paper and drain off any excess oil.
Goes with: Mujadarra – arabic lentils with fried onions
