Mezgaldi Of Onions -

Mezgaldi Of Onions

Ingredients

2 lb spanish onions, sliced
⅔ cup olive oil
¼ teaspoon powdered saffron
1 teaspoon ginger
1 teaspoon black peppercorns, crushed
4 tablespoons cinnamon
2 tablespoons sugar
2 celery stalks

Details

Serves: 4

Method

Arrange onions in layers in a large shallow bowl. Combine oil, saffron, ginger, pepper, half cinnamon and sugar. Pour over onions, add just enough water to cover. Mix well and let marinate for 2 hours. Place celery stalks crossways in the bottom of a tagine or casserole.

This protects the onions from scorching. Arrange onions in overlapping layers and pour over marinade. Sprinkle with remaining cinnamon and sugar. Cover tagine and cook at 325F for 30 to 40 minutes, then uncover and brown under a broiler just before serving. The onions should be slightly caramelized and very tender.

Related food category:

• Vegetable Dishes