Mezgaldi of onions

4 servings

Ingredients

Quantity Ingredient
2 pounds 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 eaches 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.

Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 11-22-94

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