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.
Provided by Vicki Butts (lazyme)
Categories Eggs
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Quarter 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.
- 2. When onions are caramelized, sprinkle with vinegar, spices, pepper, and sugar, and mix thoroughly.
- 3. Make 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.
- 4. Serve immediately.
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