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| 2 mittel | onions |
| 1 Esslöffel | vegetable oil |
| 1 Esslöffel | paprika |
| | Up to 1-1/2 tablespoon |
| 1/4 Teelöffel | cumin |
| 1/8 Teelöffel | salt |
| 3 Prise | pepper |
| 1/2 Tasse | water |
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Slice onion thinly into rings about 1/4" thick or less. Separate rings. Heat oil. Gently toss in onions till all are coated with oil. Stir in spices. Cover and braise slowly over very low heat, stirring occasionally. Braise about 10 mins, being sure onions don't brown. Add water, if needed. Braise an additional 10 mins.
Onions can be made hours in advance, but if they are to be held more than an hour, additional water may have to be added.
See Notes
Originator Long forgotten.
(wgmm@main. Citynet. Net) Date 9/11/96
by the New York City street vendors.
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