Egg and Onion recipe
information
This dish really should be called "Onion and Egg." Eat it with pumpernickel or sour rye bread. It is an appetizer popular in eastern Poland and Russia, where even the most strongly flavored onions are eaten raw as if they were apples.
ingredients
6 tablespoons shortening
2 pounds white onions, chopped
6 hard-cooked eggs
salt and black pepper
2 pounds white onions, chopped
6 hard-cooked eggs
salt and black pepper
method
1. Melt the shortening and saute the onions until browned. Chop the hard-cooked eggs and mix well with the onions. Sprinkle mixture with any shortening remaining in the pan and season to taste.
2. Serve warm.
2. Serve warm.
serving amount
serves 4 to 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
