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Introduction
Turmeric and onion are two humble kitchen staples that, when combined, create a flavorful and aromatic dish that’s both nourishing and easy to prepare. This recipe is perfect as a quick side, a topping for grain bowls, or even a base for heartier meals. With anti-inflammatory benefits from turmeric and the natural sweetness of slow-cooked onions, this dish is as healthy as it is delicious.
Ingredients:
2 tablespoons olive oil (or any cooking oil of choice)
2 medium yellow onions, thinly sliced
1 teaspoon ground turmeric
1/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
Optional: 1 clove garlic, minced
Optional: Fresh herbs for garnish (like cilantro or parsley)
Directions:
Heat the oil in a large skillet over medium heat.
Add the sliced onions and cook, stirring occasionally, for about 8–10 minutes until they begin to soften and turn golden brown.
Add turmeric, black pepper, and salt. Stir well to evenly coat the onions. If using garlic, add it now and cook for an additional 1–2 minutes.
Lower the heat and let everything cook together for another 5 minutes, allowing the turmeric to bloom and the onions to caramelize slightly.
Remove from heat and serve warm as a side dish or topping.
Serving and Storage Tips:
Serving suggestions: This sauté is great on rice, quinoa, toast, or even added into wraps and omelets. It also pairs well with roasted vegetables or grilled proteins.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave before serving.
Variations:
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