Jun 25, 2009

Mezgaldi

Filed under: Recipes,Sides,vegetables,Vegetarian — Tags: , , , , , , , , — Kay @ 9:28 am

If you thought the stuffed onions I did for PW were good, you haven’t tried these yet. These are the real deal, but so much simpler to prepare and so much better! You just have to give them a try, really, they’re fantastic! I’ve been using onions as a stand-alone vegetable a lot these days, but this took them to a whole new level.

I got this recipe from my Moroccan neighbor, after I literally begged her to tell me what the incredible smell was coming from her house. The dish is called Mezgaldi. I can’t believe I’ve never heard of this before. Me, the onion addict! It’s so simple; you use the onion and nothing but the onion. It’s the spices along with the onion flavor and the caramelizing process that turns this into an amazing side-dish.

I served these as a side during a recent BBQ—just for testing purposes—and they literally flew out of the baking tray.

 

Ingredients:

4 medium-sized onions
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp turmeric (or 1/4 tsp curry powder)
1/4 tsp coarse black pepper
3 tbsp oil
2 tbsp water
1 tbsp sugar



Directions:

Peel 4 medium-sized onions and turn them into 1 inch thick slices.

Grab a bowl and combine 3 tbs oil with 1/8 tsp turmeric (or 1/4 tsp curry powder), 1/4 tsp ground cinnamon, 1/4 tsp ground ginger and 1/4 tsp coarsely grinded black pepper; this will provide a lovely kick. Mix it all up.

Brush the oil on top of both sides of the onion.

Place them in an oven dish, it’s okay for them to overlap each other!

If there’s any marinade left, add it as well and pour 2 tbsp water down the sides of the baking dish.

Tightly wrap it with aluminum foil and place in the center of a preheated oven. Bake at 400F(200C) for 40 to 45 minutes. Until nice and soft.

Take it out of the oven and drizzle some of the cooking juices lurking at the bottom over the onions. It should be smelling crazy good in your kitchen right now.

Sprinkle 1 tbsp regular, granulated sugar on top of the onions.

Until all slices have a little bit of sugar on top.

 

Crank up the oven heat and place the baking tray back in there for 10 to 15 minutes—until the top layer of the onion and the sugar have caramelized and are beautifully golden brown.

Sauteed onions on top of your steak are so 2008 … we eat ‘em on the side now, baby! Just the scent alone will kill you, but in a good way!

Mezgaldi
Ingredients
    4 medium-sized onions
    1/4 tsp ground cinnamon
    1/4 tsp ground ginger
    1/8 tsp turmeric (or 1/4 tsp curry powder)
    1/4 tsp coarse black pepper
    3 tbsp oil
    2 tbsp water
    1 tbsp sugar
Directions
    Peel 4 medium-sized onions and turn them into 1 inch thick slices. Combine 3 tbs oil with 1/8 tsp turmeric (or 1/4 tsp curry powder), 1/4 tsp ground cinnamon, 1/4 tsp ground ginger and 1/4 tsp coarsely grinded black pepper and mix it up. brush both sides of the onions slices with the flavored oil.

    Place them in an oven dish, it’s okay for them to overlap each other! If there’s any marinade left, add it as well and pour 2 tbsp water down the sides of the baking dish. Tightly wrap it with aluminum foil and place in the center of a preheated oven. Bake at 400F(200C) for 40 to 45 minutes. Until nice and soft.

    Take it out of the oven and drizzle some of the juices lurking at the bottom over the onions and sprinkle 1 tbsp sugar on top. Crank up the oven heat and place the baking tray back in there for 10 to 15 minutes, until the top layer of the onion and the sugar have caramelized and are beautifully golden brown.
Meal type: side-dish
Servings: 4 to 6
copyright © kayotickitchen.com

    © kayotic.com
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    51 Comments »

    1. 1

      These are lovely! I thought an egg batter was poured over at one glance!

      Mrs Ergül on Jun 25, 2009 @ 10:50 am Reply
    2. 2

      I know what I’m making tonight! I share your love of onions, which is funny since I used to hate them as a kid. Now I put them in everything. Last night we had oven-baked onion rings, tonight, these! Can’t wait!

      Alison on Jun 25, 2009 @ 10:59 am Reply
    3. 3

      Caramelized onions are like candy to me. I am an onion addict too. I am so trying this!

      Lisa@The Cutting Edge of Ordinary on Jun 25, 2009 @ 1:00 pm Reply
    4. 4

      Great recipe, great blog.

      I will try this recipe next week.

      Tom on Jun 25, 2009 @ 1:03 pm Reply
    5. 5

      I too share a love for onions. I have a bin full that must be used, what a perfect recipe in which to do so!

      Thanks so much for bugging your neighbour for the recipe ;-) AND sharing it!

      elizabethk on Jun 25, 2009 @ 1:39 pm Reply
    6. 6

      I can’t get enough of caramelized onions! I especially love them loaded up on fajitas! Last night I grilled some onions for burgers and I ate half of them before they even made it to the serving plate! I will have to try this very soon!

      Love your blog so much!
      Lizzy

      Lizzy on Jun 25, 2009 @ 2:12 pm Reply
    7. 7

      *drool* I am so trying this! I know I’m going to love it – it has the same seasonings as my lentils & rice.

      Amanda on Jun 25, 2009 @ 2:18 pm Reply
    8. 8

      I don’t know how you do it, but *all* of your recipes are fabulous. So are your photos. Never seen a blog like this before, with such a constant quality.

      Maria on Jun 25, 2009 @ 2:26 pm Reply
    9. 9

      Absolutely amazing! I can smell it now…

      zoe on Jun 25, 2009 @ 2:47 pm Reply
    10. 10

      Mild sweet onions like Vidalia, or regular old yellow or Spanish? I love Vidalias raw but find they’re too mild for some cooking purposes. What works here?

      SylvanB on Jun 25, 2009 @ 3:16 pm Reply
    11. 11

      @SylvanB:

      No sweet onions, that is going to turn this into a terribly sweet dish! Unless you like really sweet dishes, of course. I used normal onions that somehow looked a little too white to be yelllow, if I’m still making sense :)

      Kay on Jun 25, 2009 @ 3:19 pm Reply
    12. 12

      Did she happen to use a tajine? It seems like a great dish for that. This sounds divine!

      HeidiRenee on Jun 25, 2009 @ 4:06 pm Reply
    13. 13

      @HeidiRenee:

      No, she didn’t use a tajine for this.

      Kay on Jun 25, 2009 @ 4:07 pm Reply
    14. 14

      OK! So with a couple more weeks before we move, I’m so looking forward to cutting loose in the kitchen…but Kayleigh, you’re making it so HARD for me!

      You really need to cease posting recipes I want to make, seriously! :-) My list is far too long, and that’s just stuff from your site alone.

      Sigh. I’ll just have to battle on, won’t I? ;-)

      Diane on Jun 25, 2009 @ 4:11 pm Reply
    15. 15

      That was my question exactly since I have a nice supply of Vidalias right now while they are in season! I will definitely have to try this dish, though with less sweet onions! thanks, I love your blog!

      Kat on Jun 25, 2009 @ 4:54 pm Reply
    16. 16

      I’ve been trying to think up vegetable dishes using a garam masala spice mixture – think I’ll try this recipe with that!

      Michele Morris on Jun 25, 2009 @ 5:04 pm Reply
    17. 17

      @Michele Morris:

      I have lotsa recipes using garam masala. Will pick out one soon.

      Kay on Jun 25, 2009 @ 5:10 pm Reply
    18. 18

      I think i’ve seen this somewhere before…but it’s not bad at all

      Derekp on Jun 25, 2009 @ 5:22 pm Reply
    19. 19

      @Derekp:

      Apparently it’s a classic Moroccan dish, hadn’t heard of it either. No, its’s definitely not bad at all :)

      Kay on Jun 25, 2009 @ 5:43 pm Reply
    20. 20

      Oooh yum – this looks good. We’re well into BBQ time hereis the US of A, and sometimes i get stumped with ideas for sides. I love your mediterranean recipes, they have ALWAYS been a hit in our home =)

      Zaara on Jun 25, 2009 @ 6:04 pm Reply
    21. 21

      Ohhhh…I am cooking this on July 1st at our Canada Day Party!!! May have to try it this evening tho…you know…just a test run to make sure you are not pulling our leg…LOL

      Sue on Jun 25, 2009 @ 7:32 pm Reply
    22. 22

      @Sue:

      Ha! Testing purposes, eh? You just want to eat them all by yourself tonight :))

      Kay on Jun 25, 2009 @ 7:33 pm Reply
    23. 23

      @Kay: ***BIG INNOCENT EYES*** HUH?

      Sue on Jun 25, 2009 @ 7:35 pm Reply
    24. 24

      @Sue:

      @Sue:

      Don’t forget to bat those lashes :))

      Lemme know how they turn out, okay!

      Kay on Jun 25, 2009 @ 7:56 pm Reply
    25. 25

      I made these tonight to go with lamb burgers and they were delicious! I used sweet onions, since that’s what I had on hand. I skipped the bulk of the sugar at the end, so they weren’t too sweet. I’ll definitely try it some time with regular onions, but without the sugar, the sweet onions worked really well. Definitely something I’ll be making regularly!

      Alison on Jun 25, 2009 @ 9:33 pm Reply

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