Peel onion, cut in half & slice into 1/4" thick
slices. Separate the slices into shreds.
Heat a large skillet till hot, then add the oil. When
smoking hot, add the onions, do not stir but let them
sizzle for 30 seconds. Now stir, keep roasting,
tossing & turning for about 2 minutes. They should be
crisp. Toss with coriander & serve.
