Active Time

　　45 min

　　Total Time

　　3 hrs

　　There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for a deep, meaty flavor.

　　Make one big batch and keep it in the freezer for weeks—we're sure you'll be tossing it into all kinds of dishes.

　　

Ingredients

Makes about 3 cups

　　2 pounds onions, cut into 1-inch pieces

　　1 pound shallots, halved

　　12 garlic cloves, peeled

　　1/4 cup vegetable oil

　　1 teaspoon fenugreek seeds

　　1 tablespoon thinly sliced fresh curry leaves (optional)

　　1 tablespoon ground cumin

　　1 teaspoon ground cardamom

　　1 teaspoon brown mustard seeds

　　3/4 teaspoon turmeric

　　1/2 teaspoon grated nutmeg

　　1/2 teaspoon hot red-pepper flakes

　　1/4 teaspoon ground cloves

　　

Equipment:

an electric coffee/spice grinder or a mortar and pestle

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.

　　

Step 3

Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes

　　

Step 4

Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.

　　

Step 5

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.

　　Cooks' note:

　　Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months. This recipe's headnote has been updated as a part of our archive repair project.