Onion mezgaldi
From Cookipedia
This recipe needs advance preparation!
| Onion mezgaldi | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 3 hours, 45 minutes |
| Prep. time: | 2 hours 10 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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An onion accompaniment from Morocco.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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.
- Pre-heat 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.
Serving suggestions
A good accompaniment to fish. Also I would be happy to eat it by itself with some salad.
Variations
I would be inclined to add some garlic to it.