Mezgaldi Of Onions Recipe
Servings: 4
Ingredients
- 2 lb Spanish onions, sliced
- 2/3 c. Extra virgin olive oil
- 1/4 tsp Powdered saffron
- 1 tsp Ginger
- 1 tsp Black peppercorns, crushed
- 4 Tbsp. Cinnamon
- 2 Tbsp. Sugar
- 2 x Celery stalks
Directions
- Arrange onions in layers in a large shallow bowl. Combine oil, saffron, ginger, pepper, half cinnamon & sugar. Pour over onions, add in just sufficient water to cover. Mix well & let marinate for 2 hrs. Place celery stalks crossways in the bottom of a tagine or possibly 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 min & then uncover & brown under a broiler just before serving. The onions should be lsightly caramelized & very tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 448 | |
| Calories from Fat 321 | 72% |
| Total Fat 36.35g | 45% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 388mg | 11% |
| Total Carbs 32.63g | 9% |
| Dietary Fiber 8.0g | 27% |
| Sugars 15.46g | 10% |
| Protein 2.75g | 4% |
