Easy peasy and so delicious! This is the best part of mudajarra, but could be great with anything.
2 pounds onions, halved and sliced crosswise into 1/4-inch-thick pieces
2 teaspoons salt (optional)
1 ½ cups vegetable oil
Heat onions and oil in Dutch oven over high heat, stirring frequently, until onions are golden brown, 30 to 40 minutes. Watch the onions carefully in the last few minutes, as they can go from perfect to burned quickly.
Drain onions in colander set in large bowl. Transfer onions to paper towel–lined baking sheet to drain. Serve.
- The original recipe calls for removing a bunch of moisture from the onions by microwaving them, however many commenters found this extra step unneccesary.
- You can use more oil if you like, but the onions will collapse down a lot, so 1 1/2 to 2 cups should suffice.
- SAVE THE OIL!!! It is amazing and delicious - use it in all sorts of other dishes. It keeps in the refrigerator for up to 4 weeks.