1. Preheat oven to 350F (176C) with rack in middle position. 2. In a food processor, pulse onions in 3 batches until very coarsely chopped (okay if a few large pieces remain), transferring to a bowl. 3. Repeat with shallots, then garlic. 4. In a deep 12-inch heavy nonstick skillet over high heat, heat oil until it shimmers. Sautee onions, shallots and garlick (stir often) until golden and browned in spots, 25-30 minutes. 5. In an electric coffee/spice grinder, or with mortar and pestle, grind fenugreek seeds. 6. Add ground fenugreek to onion mixture and add remaining ingredients. Stir until combined. 7. Transfer to a parchment-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 to 1-1/4 hours. 8. Store in tightly sealed container in refrigerator for up to 1 month or in freezer up to 6 months. If you feel generous, share with your friends. ---------------------------------------------------------------------------
Nutrition
Ingredients
