On 2013-06-21, Jim Stone > wrote:
> I've been told a good way to thicken a curry is with finely minced onions.
>
> What would be a good way to go about this? Finely chop the onions with a
> knife and then fry? Or blitz the onion in a dry chopper then fry or boil?
> Or with a small amount of liquid in a blender?
>
> How would this most easily and best be done please? Thanks.

When I took a cooking class from a noted Indian chef, she did one dish
that required a whole lotta onions. I'm talking at least 5 lbs. She
minced them very fine and essentially sauteed them in a large pot. It
was a slow process and took quite awhile, an hour or two, because as
they cooked, they softened and became a coarse mush, like a coarse
applesauce. The intent and final goal was to carmelize them to a
golden brown, which she did, but it was a long slow process requiring
constant attention cuz the cooking temp was low so as to not burn
them.

nb