Mezgaldi
recipe from Dutch Girl Cooking
4 medium sized onions (I used yellow, Kay thinks a sweet onion would make this dish too sweet).
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon turmeric or ¼ teaspoon curry powder
¼ teaspoon coarse black pepper
3 tablespoons oil
2 tablespoons water
1 tablespoon granulated sugar

Peel 4 medium sized onions and slice into 1 inch thick. Grab a bowl and combine 3 tablespoons oil with the turmeric or curry, the cinnamon, ginger, and pepper. Mix it all up.

Brush the oil on top of both sides of the onion. Place them in an oven safe dish. It’s ok if they overlap each other.

If there is any marinade left, add it in as well and then pour 2 tablespoons of water down the sides of the baking dish. Tightly wrap with foil and place in the center of a preheated oven. Bake at 400 for 40 to 45 minutes, until they are nice and soft.

Take out of the oven, uncover and drizzle with some of the cooking juices that have accumulated at the bottom. Sprinkle the sugar on top. Turn the oven up (I put mine at 500) and place the baking dish back in, uncovered. Bake for 10 to 15 minutes, or until the top layer caramelizes and turns golden brown. I actually put mine under the broiler for about 5 minutes so they would get good and caramelized.