Tfaya: Moroccan Caramelized Onions with Raisins
This is a pleasant condiment that goes well with any roasted or grilled meat or firm cheese, adding a delicious combination of flavours associated with Moroccan and north African cuisine. It's quick to prepare, but time is needed to caramelize the onions, and bring out their natural sweetness. This recipe comes from The Spruce Eats, which suggests to also use it in sandwiches (including grilled cheese), or to eat it along scrambled eggs for breakfast. They also suggest including it alongside cheese, crackers, fruit, and nuts as part of a cheese board. Omit the raisins and you have Onions mezgueldi, a similar Moroccan onion condiment, that is made by stewing or baking the onions with spices, omitting the raisins. It can be either sweet or peppery.
Try this Date/Mango Chutney as an alternative.
Time: 10 minutes prep, 60 minutes cooking
Serves: 4
Ingredients
1 cup raisins
2 pounds (1 kilogram) onions
4 tablespoons (1/4 cup) unsalted butter
1/4 cup honey
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon saffron threads, crumbled
1/4 teaspoon salt
1/2 cup water
2 to 3 teaspoons orange flower water (optional)
Method
Place the raisins in a bowl and cover them with water. Set the bowl aside to soak for 15 minutes or longer. Drain the water before using the raisins.
Peel and thinly slice the onions. Transfer them to a pot or skillet along with the drained raisins, butter, honey, spices (pepper, cinnamon, ginger, turmeric, saffron, salt), and water. Cover the pot and bring the mixture to a boil. Reduce the heat to medium-low or low and simmer for a half hour or longer, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.
Once the onions are buttery soft and richly colored, heat to reduce the liquids to a thick syrup. Stir in orange flower water (if using) to taste. Remove the caramelized onions from the heat and set them aside until needed.
Serve warm or at room temperature.
This is a pleasant condiment that goes well with any roasted or grilled meat or firm cheese, adding a delicious combination of flavours associated with Moroccan and north African cuisine. It's quick to prepare, but time is needed to caramelize the onions, and bring out their natural sweetness. This recipe comes from The Spruce Eats, which suggests to also use it in sandwiches (including grilled cheese), or to eat it along scrambled eggs for breakfast. They also suggest including it alongside cheese, crackers, fruit, and nuts as part of a cheese board. Omit the raisins and you have Onions mezgueldi, a similar Moroccan onion condiment, that is made by stewing or baking the onions with spices, omitting the raisins. It can be either sweet or peppery.
Try this Date/Mango Chutney as an alternative.
Time: 10 minutes prep, 60 minutes cooking
Serves: 4
Ingredients
1 cup raisins
2 pounds (1 kilogram) onions
4 tablespoons (1/4 cup) unsalted butter
1/4 cup honey
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon saffron threads, crumbled
1/4 teaspoon salt
1/2 cup water
2 to 3 teaspoons orange flower water (optional)
Method
Place the raisins in a bowl and cover them with water. Set the bowl aside to soak for 15 minutes or longer. Drain the water before using the raisins.
Peel and thinly slice the onions. Transfer them to a pot or skillet along with the drained raisins, butter, honey, spices (pepper, cinnamon, ginger, turmeric, saffron, salt), and water. Cover the pot and bring the mixture to a boil. Reduce the heat to medium-low or low and simmer for a half hour or longer, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.
Once the onions are buttery soft and richly colored, heat to reduce the liquids to a thick syrup. Stir in orange flower water (if using) to taste. Remove the caramelized onions from the heat and set them aside until needed.
Serve warm or at room temperature.