Crispy Fried Onions With Coconut & Peanuts
|White onion||1 Large, cut in half, sliced paper-thin|
|Red bermuda onion||1 Large, cut in half, sliced paper-thin|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic clove||2 Large, minced|
|Unsweetened shredded coconut||1 Cup (16 tbs)|
|Dry roasted peanuts||1⁄2 Cup (8 tbs), coarsely chopped|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Freshly grated lemon peel||1⁄2 Teaspoon|
|Brown sugar||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Fresh lime juice/Fresh lemon juice||1 Tablespoon|
|Red cayenne pepper||1⁄4 (Or To Taste)|
Spread onions on several layers of paper towels.
Sprinkle with salt.
Let stand 10 minutes or until moisture is released.
Gently press out moisture.
Pat onions dry with paper towels.
In a large skillet, heat oil over low heat until hot.
Add onions and garlic.
Fry slowly, stirring often, about 30 minutes or until golden-brown and reduced in size.
Stir in coconut, peanuts and raisins.
Increase heat slightly.
Cook, stirring often, 10 to 15 minutes or until coconut is lightly browned and onions are dry and crispy.
Stir in lemon peel, brown sugar, cumin, lime juice and red pepper.
Cook 5 minutes or until dry.
Cool and store in an airtight container.