caramelized onions with eggs
(4 ratings)
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.
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(4 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For caramelized onions with eggs
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2 lgred onions
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4 Tbspbutter, unsalted
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1/2 tspbalsamic vinegar
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1/8 tspground allspice
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1/4 tspground cinnamon
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1/2 tspsugar
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4eggs
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water
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freshly ground black pepper, to taste
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salt, to taste
How To Make caramelized onions with eggs
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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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2When onions are caramelized, sprinkle with vinegar, spices, pepper, and sugar, and mix thoroughly.
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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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4Serve immediately.
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