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Mezgaldi of onions

Yield: 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 ea 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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