Fried onion paste
1/4 cup canola oil
1 cup water
2 pounds red onions, cut in half lengthwise, thinly sliced
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Makes 3 cups.
Preheat wok or large, deep frying pan over medium heat. Pour in oil and swish around gently to coat bottom of pan. When oil is hot, add onions and cook, stirring occasionally, until they are caramel-brown with deep purple hue, 25 to 30 minutes. Initially they will stew in the oil, but once they start to cook down in volume, you will need to stir them more often as they start to stick to the bottom. Transfer onions to plate.
Pour 1 cup water into blender. Add caramelized onions. Puree, scraping down inside of jar as needed, to make a smooth, reddish-brown paste. If not using all of paste, divide into smaller batches and freeze them for up to 2 months. Leftover onion paste, stored in a tightly sealed container, will keep in refrigerator for up to 1 week.
Nutritional information (per 1 tablespoon): Calories 60 (78 percent from fat), protein 0.7 g, carbohydrates 3.1 g, fat 5.2 g (saturated 2.1 g), cholesterol 1.5 mg, sodium 65 mg, fiber 0.1 g.