Mezgaldi Of Onions Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Spanish onions, sliced
2/3 cup: Olive oil,
1/4 tsp: Powdered saffron,
1 tsp: Ginger,
1 tsp: Black peppercorns, crushed
4 tbsp: Cinnamon,
2 tbsp: Sugar,
2 each: 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.
Source from luhu.jp
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.
Source from luhu.jp