
That's 4 types of onion for your pleasure (red, yellow, sweet and green).
Cooked for a few really quick minutes, over very high heat in a pan that previously received some ginger marinated beef. I wanted those onions still crunchy, zesty.
This pan wasn't enough for the 3 of us (what was I thinking).
by experiencedkiller

1 Comment
I bet that ginger marinade gave that perfect toasty caramelization