Egg and Onion

Egg and Onion

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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.
Servings: 4
Calories: 377


  • 6 tablespoons shortening
  • 2 pounds white onions chopped
  • 6 hard-cooked eggs
  • salt and black pepper


  • 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.
  • Serve warm.
Calories: 377 kcal
Carbohydrates: 22 g
Protein: 12 g
Fat: 27g
Saturated Fat: 7 g
Trans Fat: 3 g
Cholesterol: 280 mg
Sodium: 103 mg
Potassium: 426 mg
Fiber: 4 g
Sugar: 10 g
Vitamin A: 395 IU
Vitamin C: 17 mg
Calcium: 90 mg
Iron: 1 mg
Cuisine Jewish
Ingredients Egg
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