Moroccan · Condiment
Moroccan Caramelized Onion Confit (Tfaya)
Tfaya is the sweet crown of a celebration couscous — onions slow-cooked with honey, cinnamon, saffron and plump raisins until meltingly soft and glossy. Pile it over couscous or a chicken tagine for a sweet-savoury finish.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 kg onions, thinly sliced
- 80 g raisins, soaked
- 3 tbsp honey
- 1 tsp ground cinnamon
- Pinch of saffron, bloomed
- 1/2 tsp ground ginger
- 3 tbsp butter or oil
- Salt
Method
- 1
Sweat the onions
Cook the onions gently with the butter, ginger, saffron and a little salt, covered, for 20 minutes until collapsing.
- 2
Caramelise
Uncover, add the cinnamon and cook another 15 minutes until golden and jammy.
- 3
Finish
Stir in the drained raisins and honey and cook 10 minutes more until glossy and sweet.
Chef's tips
- Low and slow is essential — rushing browns the onions before they soften.
- Toasted almonds scattered over at the end add the traditional crunch.
Frequently asked questions
What is tfaya served with?
It crowns couscous tfaya (with chicken or lamb) and is spooned over sweet tagines. The honeyed onions balance the savoury broth beneath.