I made this batch of Fried Onion Paste because caramelized onions are the bomb. It is a key ingredient in many curries and since I'm on an Indian kick it shows up in a few recipes I want to make. You can probably buy this at the Indian grocer, but the thought of slowly cooking onions until they was just too much. I LOVE the smell while it's cooking.
This recipe turned out just fine for me, but it didn't go exactly as written. Maybe I didn't have the burner turned up high enough, but it took closer to an hour for my onions to caramelize than the suggested 25 to 30 minutes. Also, it yielded only about a cup and a half instead of 3 cups. 2 pounds of onions really aren't all that much so next time I'll double the batch.