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Classic egg and onion

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    This recipe comes from Lisa Goldberg, chief pot stirrer of the Monday Morning Cooking Club, originally published along with the "Egg and Onion" story in Monday Morning CookingClub - the food, the stories, the sisterhood (2011). It is the perfect starter for Shabbat lunch.

    Serves: 12 as a starter
    Preparation: 30 minutes
    Cooking: 30 minutes

    Ingredients

    ● 3 brown onions, chopped
    ● 185ml vegetable oil
    ● 12 eggs
    ● Sea salt and freshly ground black pepper

    Method

    ● Put the onions and oil in a large frying pan and fry for about 20 minutes, or until golden brown and very soft. Meanwhile, boil the eggs for 8 minutes until hard-boiled. l Remove the pan from the heat, drain and then cover the eggs with cold water. When just cool enough to handle, peel the eggs and grate into a large bowl using the coarse side of a grater.

    ● Spoon the onions onto the egg, leaving most of the oil in the pan. Season generously with salt and pepper, and combine the onions and egg with your hands or a wooden spoon, tasting as you go. If too dry, add a little oil from the pan. The mixture should stick together if pressed with your hand, but should not be overly oily.

    ● Cover with plastic wrap until ready to serve, pressing the wrap onto the surface of the egg and onion so it doesn't dry out.

    ● Keep at room temperature if using the same day, otherwise refrigerate. Serve with challah or bagels.

    Method
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