I love trying new recipes. I especially love it when a new recipe inspires a spin-off of my own.

Yesterday’s soup was one of those. It was very good soup, but the best part was the caramelized onions. They were so good I wanted more. Today I sliced up a couple of onions, put them in a pot with some oil and cumin seed, and let them slow cook all afternoon in the Sun Oven.

For dinner, I tossed them with whole wheat pasta and some fresh parsley. They’d also make a good topping for crostini or even pizza… looks like I might have to make a trip to the store for more onions.

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