• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mezgaldi of Onions

  • Recipe Submitted by on

Category: Moroccan, Vegetables, Appetizers

 Ingredients List

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

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