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1
Peel the onions and cut off the ends.
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2
Using a sharp knife, cut from the top to bottom on one side of each onion through to the center only and no further.
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3
Boil for about 15 minutes or until the onions soften and start to open so that each layer can be detached.
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4
Drain and separate each layer carefully.
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5
Knead the ingredients for the stuffing. Put a walnut-sized lump into each onion layer and roll up tightly.
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6
Line the bottom of a large, heavy saucepan with the unused small bits of onion and pack the rolls tightly over them in layers.
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7
Dissolve the pomegranate syrup or the tamarind concentrate in 10 fl oz boiling water.
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8
Add 1 tablespoon of sugar and the oil and pour over the onions.
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9
Add more water to cover and place a plate on top to hold them down.
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10
Simmer gently for about 30 minutes, or until the onions are very tender and the water mainly absorbed, adding a little water to cover, if necessary, during the cooking.
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11
Turn out the onion rolls and place them in circles in a large, flat oven proof dish.
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12
Sprinkle with the remaining sugar and place them under the grill for a few minutes to give them an attractive brown color and a caramelized flavor.
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13
Serve hot or cold.
