Ingredients (200 g):

  • 1 onion
  • 4 tbsp olive oil
  • 1/4 tsp salt
  1. Cut the onion into fine strips.
  2. Heat olive oil in a pan, add onion, season with salt and roast over low heat for 45 minutes.
  3. 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.
  4. 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