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Onion is a very important ingredient in all types of cuisine. For example, without caramelized onions, Biryani, Qorma, or Mughlai dishes cannot be complete. When we use crushed caramelized onion for Qorma, it enhances the taste and gives it a grainy texture to the gravy. It can also be used as a garnish on top off Haleem. Caramelized onions are a sign of a great dish, not just by taste but also with the unique texture it brings. Ingredients: Onion (fine sliced) - 500g Oil - 1 cup Tips: 1 - Oil should be preheated on medium to high heat. 2 - Onions should be sliced very finely. 3 - Stir constantly to cook evenly. 4 - When onion becomes light brown, turn the flame down to medium-low. 5 - When it’s almost golden brown, turn off the heat, and don’t overcook. It will cook after being taken out of the oil because of the remaining heat. 6 - To make the caramelized onion crunchy, cool down quickly by using your hands or a fan to circulate air. 7 - Crunchy caramelized onions can be crushed by hands without using any machine for qorma and other dishes.