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Mezgaldi Of Onions appetizers, moroccan, vegetables 2 lb spanish onions, sliced 2/3 cup olive oil 1/4 teaspoon powdered saffron 1 teaspoon ginger 1 teaspoon black peppercorns, crushed 4 tablespoon cinnamon 2 tablespoon sugar 2 each 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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