Tagine of Onions
Transport your taste buds to North Africa with this irresistibly aromatic Tagine of Onions, a celebration of slow-cooked simplicity and bold, layered flavors. This rich and fragrant dish combines tender slices of yellow onions with a luscious glaze infused with warm spices like cinnamon, turmeric, ginger, and paprika. A touch of honey adds subtle sweetness, balanced by the savory depth of vegetable stock. Cooked gently in a traditional tagine or heavy skillet, the onions become melt-in-your-mouth tender, soaking up every bit of the spiced sauce. Finished with a sprinkle of fresh parsley, this versatile dish shines as a comforting vegetarian main or a flavorful side served alongside warm bread, couscous, or rice. Perfect for a cozy weeknight dinner or an impressive addition to your next dinner party, this recipe transforms simple ingredients into a timelessly delicious masterpiece.
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Recipe Information
Ingredients
- 6 pieces Medium yellow onions
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground ginger
- 1 teaspoon Paprika
- 2 tablespoons Honey
- 1 cup Low-sodium vegetable stock
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and thinly slice the yellow onions into even rings or half-rings for a consistent texture.
Peel and mince the garlic cloves finely.
Heat the olive oil in a large tagine or heavy-bottomed skillet over medium heat.
Add the sliced onions to the tagine and sauté gently for about 10 minutes, stirring occasionally, until they are just beginning to soften and turn translucent.
Add the minced garlic, cinnamon, turmeric, ginger, and paprika to the onions. Stir well to evenly coat the onions in the spices, cooking for 2–3 minutes until fragrant.
Drizzle the honey over the onion mixture and stir it in thoroughly.
Pour in the vegetable stock, season with salt and black pepper, and stir. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the tagine with its lid, and let the onions cook slowly for about 25–30 minutes, stirring occasionally. The onions should be tender and infused with the flavors of the spices, and the liquid should reduce to a slightly thick glaze.
Remove from heat and let the tagine rest, covered, for 5 minutes to allow the flavors to meld further.
Garnish with freshly chopped parsley before serving. Serve warm as a main or side dish, paired with warm bread, couscous, or rice.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 18.5 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
