Onion mezgaldi

This recipe requires preparation in advance!

An onion accompaniment from Morocco.

Onion mezgaldi

Servings:	Serves 4
Calories per serving:	104
Ready in:	2 hours, 45 minutes
Prep. time:	2 hours 10 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	19th January 2013

Best recipe review Lovely side-dish 4.7/5 Good with a curry The Judge

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

1. Arrange the onions in layers in a large, shallow dish.
2. In a bowl, mix together the oil, saffron, ginger, pepper, half the cinnamon and half the sugar.
3. Pour over onions and add enough water to cover. Mix well then set aside and marinate for 2 hours.
4. Preheat the oven to 160° C (325° F - gas 3).
5. 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.
6. Pour the marinade over the onions, sprinkle with the remaining cinnamon and sugar, cover with foil and bake for 20 minutes.
7. Increase the oven temperature to 230° C (450° F - gas 8).
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.

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