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Mezgaldi Of Onions

4 Servings
2 lb spanish onions,sliced
2/3 c olive oil
1/4 t powdered saffron
1 t ginger
1 t black peppercorns,crushed
4 T cinnamon
2 T 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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