VADOUVAN RECIPES

Steps:

• Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper.
• In a food processor, working in 3 batches, coarsely chop the onions; transfer to a medium bowl. Repeat with the shallots and garlic, chopping them separately and adding them to the onions.
• In a large deep nonstick skillet, heat the oil until shimmering. Add the onion mixture and cook over high heat, stirring often, until golden and browned in spots, 25 to 30 minutes.
• In a spice mill or mortar, grind the fenugreek seeds. Stir into the onion mixture along with the remaining ingredients. Scrape onto the prepared baking sheet and spread in a thin even layer. Bake, stirring occasionally with a skewer to separate the onions, for about 1 hour, until deeply browned and barely moist.

Steps:

• Preheat oven to 350°F with rack in middle.
• Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
• Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes
• Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
• Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.