洋葱卷怎么做好吃吗？
videos.inquirer.net/video 做法很简单，就是切一切、炒一炒！ By the way， this dish is not “fried” with oil. You’ll just see “oil” in the ingredients list because it’s used to sauté the onions and garlic， but there is no actual frying (deep-frying) of the onions themselves.
1 cup (2 sticks) of butter
3 large yellow onions， sliced into half-moons
1 tablespoon minced garlic（or 2 cloves）
2 teaspoons sweet paprika
1 teaspoon ground cumin
1／4 cup low-sodium chicken broth
1／2 cup heavy cream
1 bunch green onion， chopped
Melt the butter in a skillet over medium heat， stirring constantly. Add the onions and cook until softened， about 5 minutes. Stir in the garlic， paprika， cumin， and salt. Cook for 1 minute， then add the broth and cream， stirring to combine. Turn down the heat to low and cover the skillet. Let the mixture simmer away for 8–10 minutes， or until the liquid has evaporated． Be careful not to let it burn.
Remove from the heat and stir in the green onions. Taste for seasoning， adding more salt as needed. The sauce should be quite thick. If you want it thinner， thin it with a little more cream， added a little at a time.
Serve hot with crusty bread on the side. Yum～
PS This recipe came from my mom， who got it from her friend Nita， whose husband invented it while he was working as an engineer in Detroit in the late '70s