Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Spanish onions, sliced 1 ts Black peppercorns, crushed
2/3 c Olive oil 4 tb Cinnamon
1/4 ts Powdered saffron 2 tb Sugar
1 ts Ginger 2 ea 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.

Robert Carrier, "Taste of Morocco"
Submitted By MARK SATTERLY On 11-28-94

Browse by categories