|2 cups||Moroccan lamb broth, strained|
|1 large||Spanish onion, quartered sliced thin lengthwise|
|½ teaspoon||Ground cinnamon|
|Salt and pepper|
Bring broth to boil in saucepan. Add remaining ingredients, including salt and pepper to taste. Simmer, covered, for 45 minutes. Uncover and simmer until liquid boils away and onions have a glazed appearance, 30-45 minutes. Can be covered and refrigerated for up to 2 days st this point. Warm before serving.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-13-95
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