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.
serves 4 to 6
6 tablespoons shortening
2 pounds white onions, chopped
6 hard-cooked eggs
salt and black pepper
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.
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