- 500 gms of finely sliced onions.
- 50 gms of whole garlic lightly smashed.
- 300 gms of Chicken.
- 50 gms of butter.
- Turmeric and Salt.
- 1 tablespoon of any acid like lemon juice or apple cider vinegar.
I ended up buying a two kilo pack of onions. Forgot that I had onions at home as well. Since I had an overload of onions in the house and there is a road trip coming up in a few days, needed to make something with onions. Did not want to cry watching them wilt. So a plan based loosely on a french onion soup came up.
Instead of using a knife and slogging it out, simply use a slicer to get the perfect thin slices. Spread them out in a heavy bottomed pan. Sprinkle a fist full of lightly smashed garlic cloves. Keep a chunk of cold butter straight from the fridge on top of this.
Swith to high heat and watch the butter start to soften. We want a few onion slices to get a slight charring. This enhances the overall flavor of the dish. By the time the butter has softened up, we would have achieved this. Mix it all up and continue cooking on high heat. Keep stirring. When the onions are a lovely shade of not yet brown, add turmeric and salt. The turmeric will add a beautiful golden hue to the dish.
Bury the chicken in the onions and cover the dish. Let it simmer away on low heat for about 15 mins. Open and switch to high heat. Add the vinegar and dry up the juices. When the chicken meat and bone look like they are falling away, the dish is ready.
Sprinkle a little pepper powder at the time of serving.