* 900 g Spanish Onions, sliced
* 180 ml Olive oil
* ¼ teaspoon Saffron, Ground to a powder
* 1 teaspoon Ginger
* 1 teaspoon Black peppercorns, crushed
* 4 tablespoons Ground cinnamon
* 2 tablespoons Sugar
* 2 sticks of Celery, halved lengthways

===Method===
* Arrange the Onions in layers in a large, shallow dish.
* In a bowl, mix together the Oil, Saffron, Ginger, Pepper, half the Cinnamon and half the Sugar.
* Pour over Onions and add enough water to cover. Mix well then set aside and Marinate for 2 hours.
* Preheat the Oven to 160° C (325° F - gas 3).
* Place the whole Celery sticks crossways in the bottom of a greased, heatproof Baking dish, then arrange Onions in overlapping layers on top of the celery.
* Pour the Marinade over the Onions, sprinkle with the remaining Cinnamon and Sugar, cover with Foil and Bake for 20 minutes.
* Increase the Oven temperature to 230° C (450° F - gas 8).
* Once the temperature has been reached, remove the Foil and return to the Oven for 10-15 minutes until slightly caramelised and very tender. Serve hot.

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