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MEZGALDI OF ONIONS
2 Spanish onions, peeled and sliced (app. 6 c)
2/3 c olive oil
1/4 tsp powdered saffron
1 tsp powdered ginger
1 tsp crushed black pepper
4 Tbsp cinnamon
2 Tbsp sugar
2 celery stalks
Arrange onions in a large shallow bowl. Combine olive oil with saffron, ginger, pepper and half each of the cinnamon and sugar and pour over onions. Add just enough water to cover, mix well and marinate 2 hours
When ready to cook, place celery stalks crossways on bottom of a large casserole to protect onions from scorching. Arrange sliced onions in overlapping layers and pour marinade juices over them. Sprinkle with remaining cinnamon and sugar. Cover and cook at 325 F for 30-40 minutes.
Shake contents carefully from time to time as it cooks. May be placed under broiler to brown just before serving. Serves 4-6 |
