Mezgaldi (Moroccan Caramelized Onions) 

• 4 whole Large Yellow Onions
• 3 Tablespoons Olive Oil
• 1/8 teaspoons Turmeric, Curry Powder, Or Ground Cumin (I Use Cumin)
• 1/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Coarse Black Pepper
• 2 Tablespoons Water
• 1 Tablespoon White Granulated Sugar

1. Preheat oven to 400u0b0F.
2. Peel onions and slice into 1-inch thick slices. In a bowl, combine oil with the turmeric (or curry or cumin), cinnamon, ginger, and pepper.
3. With a basting brush, brush the oil and spices on 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 the water down the sides of the baking dish. Tightly wrap with foil and place in the center of the preheated oven. Bake at 400u0b0F for 40 to 45 minutes, until they are nice and soft.
4. Take out of the oven, uncover, and drizzle with some of the cooking juices that have accumulated at the bottom of the dish. Sprinkle the sugar on top. Turn the oven up (I set mine to 500u0b0F) 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. Depending on the onions, you might need to add salt to taste.
5. Serves 4 people.

onions, olive oil, turmeric, ubc, ubc, ubc, water, sugar

Taken from tastykitchen.com/recipes/sidedishes/mezgaldi-moroccan-caramelized-onionsc2a0/ (may not work)