Moroccan · Condiment
Sweet Caramelised Onion & Raisin Topping
This jammy confit of slowly caramelised onions and plump raisins, scented with cinnamon and honey, is the sweet crown spooned over couscous and roast meats at Moroccan-Jewish and wider Moroccan celebrations. Deeply savoury-sweet, it takes patience but transforms a plain platter into a festive one.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 kg onions, thinly sliced
- 150 g raisins, soaked
- 2 cinnamon sticks (or 1 tsp ground)
- 3 tbsp honey
- Generous pinch of saffron, bloomed
- 1/2 tsp ground ginger
- 4 tbsp oil or butter
- Salt and a little pepper
Method
- 1
Start the onions
Warm the oil or butter, add the onions, cinnamon, saffron, ginger and a little salt and cook over low heat, stirring often.
- 2
Caramelise slowly
Continue cooking for 40–50 minutes, adding small splashes of water when needed, until the onions collapse to a soft, golden-brown jam.
- 3
Add raisins
Stir in the drained raisins and cook 10 minutes more until plump and glossy.
- 4
Sweeten
Add the honey and cook a few minutes until the mixture is sticky and richly caramelised.
- 5
Serve
Spoon warm over couscous, roast lamb or chicken as a sweet, glistening topping.
Chef's tips
- Patience is everything — the deep colour and sweetness come only from long, slow cooking, not high heat.
- Splash in water if the pan dries so the onions confit rather than fry and scorch.
- Balance the honey with enough salt so it stays a savoury-sweet condiment, not a jam.
Frequently asked questions
What is this served with?
It is the classic sweet crown for tfaya-style couscous and roast or braised meats, and it also pairs beautifully with pastilla and rice dishes.
Can I make it ahead?
Yes; it keeps well for several days chilled and reheats easily, the flavours deepening over time, so it is ideal to prepare before a celebration.