2 lb Spanish onions, sliced
2/3 c  Olive oil
1/4 ts Powdered saffron
1 ts Ginger
1 ts Black peppercorns, crushed
4 tb Cinnamon
2 tb Sugar
2    Celery stalks

Arrange onions in layers in a large shallow bowl. Combine oil, saffron,
ginger, pepper, half cinnamon & sugar. Pour over onions, add just enough
water to cover. Mix well & let marinate for 2 hours. Place celery stalks
crossways in the bottom of a tagine or casserole. This protects the onions
from scorching. Arrange onions in overlapping layers & pour over marinade.
Sprinkle with remaining cinnamon & sugar. Cover tagine & cook at 325F for
30 to 40 minutes & then uncover & brown under a broiler just before
serving. The onions should be lsightly caramelized & very tender.