For ➍1 kg sweet red Spanish onions, cut finely
3 cinnamon sticks
pepper & salt
20 cl honey
olive oil
a few threads of saffron
½ kg soaked dried raisins*
Heat olive oil in a large pan, add onions. Reduce heat, cover and let simmer until onions are reduced and soft.
Add cinnamon, saffron, raisins, pepper & salt. Cover and simmer for about 45 m.
Add honey, pepper & salt.
Serve with chicken or lamb couscous.
*Use 2 skinned and chopped peaches instead.
This red onion marmalade was developed in Moorish Spain and exported to North Africa.
