Tfaya (Moroccan Caramelized Onions)
Tfaya is a staple in Moroccan cuisine. It’s nutty, caramelized, sweet, and fragrant notes of cinnamon, saffron and ginger are the perfect garnish for many stews, tagines, and even scrambles you whip up in the morning.
Caramelized onions have been used within eurocentric food scenes for decades as a means to elevate many of our favorite dishes. Want a burger that’s out of this world? Slaps some gooey, soft, and butter onions on top. Want a grilled cheese that is spectacular? Caramelized onions. Want to step up your boring egg toast? You know what to do… CARAMELIZED ONIONS.
This garnish has been used in my family for many of my favorite dishes. I remember my father making a big batch to serve alongside seven-vegetabel couscous, tagines, and plain old breakfast spreads on a satuday morning.
I promise, you’ll want to make a batch every sunday for the following week. Enjoy!
Tfaya (Moroccan Caramelized Onions)
Time: 1 hour and 20 minutes
Yield: about 1/2 cup
INGREDIENTS
2-lbs yellow onions, thinly sliced into rings then halved
3 tablespoons butter or coconut oil
hefty pinch of kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
pinch of saffron threads (about 2 to 3)
1/2 cup raisins, soaked in hot water for 20 to 30 minutes
2 tablespoons sugar
1/2 tablespoon orange blossom water
DIRECTIONS
Begin by rehydrating your raisins. Soak your raisins in hot water for about 20 to 30 minutes. Then begin peeling, halving, and THINLY slicing all of the onions into 1/4” slices. Set aside.
In a skillet, heat 2 to 3 tablespoons of butter or coconut oil over medium-low heat. Add the onions and add a hefty pinch of kosher salt. Saute for about 25 minutes, stirring every 10 minutes.
Add the spices (cinnamon, ginger, and saffron). Stir till evenly coated. Drain the raisins and toss with orange blossom water and sugar. Add the raisins to the onions.
Continue cooking for an additional 40 to 50 minutes, stirring every 10 minutes. The onions should reach an auburn color and the raisins should char a bit.
Store in an air-tight container in the fridge for up to 1 to 2 weeks
Use as a garnish for savory dishes like stews, top your eggs with it, or even put it on vanilla ice cream (with some orange zest).
