Onions
Sweet and Hot Seared Onions
This relish shows off the flavor of coriander seeds. The cookbook suggests serving it alongside shrimp fried in seasoned cornmeal.
1 tablespoon virgin olive oil
2 yellow onions, thinly sliced
1/2 cup pineapple juice
1/4 cup white vinegar
2 tablespoons cracked coriander seeds
1/4 cup molasses
1 tablespoon minced fresh red or green chile pepper of your choice
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Heat the oil in a large sauté pan. Throw in the onions and stir vigorously until they begin to turn dark brown (not black), 7 to 9 minutes. Add the pineapple juice and vinegar and cook, stirring frequently, for 4 minutes. Add the coriander, molasses, chile, and cilantro and remove from the heat. Stir and season to taste with salt and pepper.
From "Big Flavors of the Hot Sun" by Chris Schlesinger and John Willoughby.