Ingredients

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

Cooking Instructions

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 slightly caramelized & very tender.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)