| 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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