Mezgaldi [baked onion]

Mezgaldi (or call em baked onions, if ya want!)


4 medium-sized onions
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp turmeric (or 1/4 tsp curry powder)
1/4 tsp coarse black pepper
3 tbsp oil
2 tbsp water
1 tbsp sugar


Peel 4 medium-sized onions and turn them into 1 inch thick slices.

Grab a bowl and combine 3 tbs oil with 1/8 tsp turmeric (or 1/4 tsp curry powder), 1/4 tsp ground cinnamon, 1/4 tsp ground ginger and 1/4 tsp coarsely grinded black pepper. Mix it all up.

Brush the oil on top of both sides of the onion.

Place them in an oven dish, it’s okay for them to overlap each other!

If there’s any marinade left, add it as well and pour 2 tbsp water down the sides of the baking dish.

Tightly wrap it with aluminum foil and place in the center of a preheated oven. Bake at 400F(200C) for 40 to 45 minutes. Until nice and soft.

Take it out of the oven and drizzle some of the cooking juices over the onions.

Sprinkle 1 tbsp regular, granulated sugar on top of the onions.

Until all slices have a little bit of sugar on top.

Crank up the oven heat and place the baking tray back in there for 10 to 15 minutes—until the top layer of the onion and the sugar have caramelized and are beautifully golden brown.
I made a half recipe and it was just enough for Dustin and I for dinner, with a grilled pork chop, and fresh salad...YUMMY!

Give it a try, I think you'll like them!


  1. So different. Almost SB user friendly.

  2. Hannah--this looks great-thanks for a recipe a vegetarian can love too! love to you-kelee