Piyaz Dagh

Method

1. Peel 300 g of onions, halve them from root to tip and lay each half flat on the board. Slice into thin half-moons no thicker than 2-3 mm, keeping them even so they brown at the same rate.
2. Warm 1.5 tbsp of oil in a wide frying pan over medium heat until it shimmers but does not smoke. A wide pan matters more than a deep one: the onions must sit in a shallow layer or they will steam.
3. Add all the onions at once with 0.25 tsp of salt and toss to coat in the oil. Fry over medium heat for 8-10 minutes, stirring every minute or so, until they have wilted, released their water and turned translucent.