Vadouvan Onions - Spice of Life
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Cook time: 
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Serves: 3 cups
Do not substitute fenugreek seeds, without these little guys, the recipe loses a lot of brightness.
  • 2 pounds of onions, cut into 1-inch pieces (I use Vidalia)
  • 1 pound of shallots, peeled and halved
  • 12 garlic cloves, peeled
  • ¼ cup of vegetable oil
  • 1 tsp of fenugreek seeds
  • 1 Tbsp of thinly sliced curry leaves
  • 1 Tbsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp brown mustard seeds
  • ¾ tsp turmeric
  • ½ tsp grated nutmeg
  • ½ tsp red-pepper flakes
  • ¼ tsp of ground cloves
  • 1 Tbsp salt
  • 1 tsp of ground black pepper
  • * you will need a spice grinder, coffee grinder or mortar and pestle
  1. Preheat oven to 350 F
  2. Pulse onions in 3 batches in a food processor until very coarsely chopped, transfer to a bowl. Repeat with shallots, then garlic.
  3. Heat oil in a deep 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then saute onions, shallots and garlic, stirring often, until golden and browned in spots, 25-30 minutes.
  4. Grind fenugreek seeds in grinder. Add to onion mixture along with remaining ingredients and stir until combined.
  5. Transfer to a parchmet-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1-1¼ hours.
  6. * cool onions and store in an airtight container in the refrigerator for up to two weeks.
Recipe by Dough Mamma at