| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Moroccan | Appetizers, Moroccan, Vegetables | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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