caramelized onions with eggs
This modest dish was customarily eaten by the Ottoman sultans on the fifteenth day of Ramadan. If the sultans approved of the way in which these had been prepared they would often appoint the cook head of the royal pantry. From Classical Turkish Cooking by Ayla Algar.
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 large red onions
- 4 tablespoons butter, unsalted
- 1/2 teaspoon balsamic vinegar
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon sugar
- 4 - eggs
- - water
- - freshly ground black pepper, to taste
- - salt, to taste
How To Make caramelized onions with eggs
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Step 1Quarter the onions and slice paper-thin. Heat butter in a heavy skillet and add the onions. Sprinkle with salt and cook over very low heat, stirring occasionally, for at least 40 or 50 minutes, until the onions turn reddish brown and become slightly crispy. Take care not to burn them. As onions cook and become dry, sprinkle in some water.
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Step 2When onions are caramelized, sprinkle with vinegar, spices, pepper, and sugar, and mix thoroughly.
-
Step 3Make 4 depressions in the onions and break an egg into each. Sprinkle with a little salt and pepper, cover, and cook gently until the eggs are covered with a thin transparent film.
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Step 4Serve immediately.
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