My business is quite slow right now, people are more interested in back to school than buying houses at the moment so I have more time to cook. That will change I know so I am enjoying putting a little more time and effort into our meals.
Today I am making Rick Bayless' Simple Red Mole Enchiladas from his Mexican Kitchen book pps 178-180. If you have made this before or have better vision than I maybe you can help. The recipe calls for one mediuim onion sliced 1/8 -inch thick. He then tells you to brown half of the onion and I cannot find what he wants you to do with the other half of the onion, any clues? I have read through the recipe several times and am stumped. It sure does smell good in here!