Ingredients
- 10 extra-large eggs, hard boiled
- 1 ½ lb yellow onions, peeled and sliced ¼-inch thick
- ¾ cup vegetable oil
- 2 ½ tsp kosher salt
Instructions
- Heat the vegetable oil in a 12-inch metal frying pan. Once the oil is hot, add one slice of onion. If it sizzles, add the rest of the onion slices. Lower heat to medium. Sprinkle 2 tsp kosher salt on the frying onions.
- Cook until the onions are brown and sweet, 35-40 minutes. Stir the onions every couple of minutes. You may have some onions around the edges of the pan that are crispy. Turn off the flame. Allow to cool.
- Peel the hard-boiled eggs and slice them in half. Place the cut eggs in the bowl of a food processor fitted with an S-blade. Pulse: 10 short, quick pulses. Scrape down the sides of the bowl. Using a slotted spoon, add the browned onions together with the oil that clings to them. Pulse six times. Scrape down the sides, add more oil if the mixture looks dry, and pulse 10 more times, until coarsely chopped and the eggs and onions hold together.
- Spoon the chopped eggs and onions into a glass bowl. Taste for additional salt and add more oil from the frying pan if the mixture looks dry to you.
Notes
You will be left with about ¼ cup of onion-flavored vegetable oil in your pan. Save it and use it again. The fragrant oil will add deliciousness to your next dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Quick
- Cuisine: Ashkenazi