1.   Brown the onion, stirring frequently for five minutes.

2.   Add the onions and parsley and quickly brown the onions.

3.   Add more olive oil to the pan if needed, and lightly brown the onions, in two batches.

4.   After the onions are browned, the spice mix, or just curry powder, is toasted in the same skillet.

5.   Combine browned onions with meat in Dutch oven.

6.   Cook the onion, carrot, celery and peppers in sufficient olive oil to coat the bottom of a large pot, cooking until the onions are browned.

7.   Stir and fry until onion is browned.

8.   Then stick the pletzel under the broiler for a minute to brown the onions.

9.   To give the meat extra flavor, I brown diced onions, carrots, celery and garlic in the pan after removing the meat.