I'll often just use a handful of fried onions in place of fried onion paste when it's called for in recipes. But I decided that I wanted to try actually making it this time. It's pretty simple. It just takes a while to cook. And uses up a buttload of onions!

Fried Onion Paste

From 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. canola (or other neutral) oil
• 900g red onions, halved and sliced
• 1 c. water

Directions

1. Heat wok over medium heat.
2. Add the oil and swirl it around.
3. Add the onion and cook, stirring occasionally, until caramelized (~30 minutes).
4. Pour water into a blender.
5. Add the onions and purée.
6. Paste can be stored in the fridge for about a week or frozen for up to a few months.