Source: https://www.sccs.swarthmore.edu/users/03/easter/recipes.htm (available on the Internet Archive)

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- 4 potatoes, I guess
- 1-2 onions
- 3-6 cloves garlic
- 2 tsp. sugar
- 1/2 tsp. cumin seeds, whole

Chop your potatoes. If you're squeamish and don't like your potatoes turning black, put the pieces underwater after you cut them. Peel the potatoes first, if you're into such things.

Get a pan, put it on the stove, and let it heat up. 
Once it's hot, put in some oil/butter/lard/bacon grease/white lithium/teflon spray/other pan lubricant of your choice. Let that heat up, too. 
While all that's going, take one onion, peel it, and then slice it thinly. You're making onion rings here, so let your conscience be your guide. Keep them thin.

Put the onion rings in the hot pan. Close your eyes or the onion vapors will make you wince in pain. 
Cook. You want them hot, because you're going to caramelize them. This means cook them until they're more than brown but less than burnt. 
Tip them onto a waiting plate, put the sugar on them, and stir them on the plate.

Take your garlic and remaining onion, peel them, and mince them. Decide how big you like your chunks, and do that.

Put some more pan lubricant of choice into your pan. Let it heat. 
Pour in the cumin seeds, and stir them for perhaps 10-15 seconds. 
Put in the garlic and onion mixture. 
Cook for five or ten minutes, then put in your potatoes. 
Cook until the potatoes are browned.
Mix in the caramelized onions, then eat.