Title: Mezgaldi of Onions
Categories: Appetizer Moroccan Vegetable
Yield: 4 Servings
| 2 | lb | Spanish onions, sliced |
| 2/3 | c | Olive oil |
| 1/4 | ts | Powdered saffron |
| 1 | ts | Ginger |
| 1 | ts | Black peppercorns, crushed |
| 4 | tb | Cinnamon |
| 2 | tb | Sugar |
| 2 | | Celery stalks |
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.