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Mezgaldi of Onions Veg HT HD Moroccan 60mins plus marinating
Serves 4 Hot Vegetarian Vegan Vegetables Hors d'oeuvre Appetiser Starter Gluten Wheat Dairy Free Eggless Morocco North African Nth African
Ingredients 900g/2lb Spanish Onions, sliced 180ml/6fl.oz. Olive Oil ¼ teasp Powdered saffron 1 teasp Ginger 1 teasp Black peppercorns, crushed 4 tbsp Ground Cinnamon 2 tbsp Sugar 2 Sticks of Celery, halved lengthways
Instructions
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. Pour over onions and add enough water to cover. Mix well then set aside and marinate for 2 hours.
3. Preheat the oven to 170C, 325F, Gas Mark 3. Place the whole celery sticks crossways in the bottom of a heatproof casserole (this protects the onions from burning) then arrange onions in overlapping layers on top of the celery.
4. Pour the marinade over the onions, sprinkle with the remaining cinnamon and sugar, cover and bake for 20 minutes.
5. Increase the oven temperature to its hottest setting, leaving the covered onions in the oven. Once the temperature has been reached, uncover the onions and return to the oven for 10-15 minutes until slightly caramelised and very tender. Serve hot.
Alternatively, leave in the oven for 40 minutes and brown under a preheated grill until browned and caramelised.
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