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Mezgaldi Of Onions
Yields: 4 serving(s)
Ingredients
- 2 pound(s) spanish onions, sliced
- 2/3 cup(s) olive oil
- 1/4 teaspoon(s) powdered saffron
- 1 teaspoon(s) ginger
- 1 teaspoon(s) black peppercorns, crushed
- 4 tablespoon(s) cinnamon
- 2 tablespoon(s) sugar
- 2 celery stalks
Directions
- Arrange onions in layers in a large shallow bowl.
- Combine oil, saffron, ginger, pepper, half cinnamon & sugar.
- Pour over onions, add just enough water to cover.
- Mix well & 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 & pour over marinade.
- Sprinkle with remaining cinnamon & sugar.
- Cover tagine & cook at 325f for 30 to 40 minutes & then uncover & brown under a broiler just before serving.
- The onions should be lsightly caramelized & very tender.
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