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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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (43%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 17.9mg||1 %|
|Potassium 125mg||3 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 23.5g|
|Protein 0.8g||1 %|
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Calories per serving: 196
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