Ingredients
10 extra-large eggs, hard boiled
1 ½ pounds yellow onions, sliced ¼” thick
¾ cup vegetable oil
2 ½ teaspoons Kosher salt
3 grinds, freshly ground black pepper
Preparation
Heat vegetable oil in 12” metal frying pan.
Once the oil is hot, toss in one slice of onion. If it sizzles, toss in the rest of the onion slices. Lower heat to medium. Sprinkle two teaspoons kosher salt on the frying onions.
Cook until the onions are brown and sweet, but not burnt. Turn off the flame. Allow to cool.
Peel the hard-boiled eggs and slice them each in half. Place cut eggs in the bowl of a food processor fitted with an S-blade. Pulse 12 times. Using slotted spoon, add browned onions and half of the oil in the pan. Pulse 10 times. Scrape down sides, add more oil if the mixture looks dry, and pulse 6 more times, until coarsely chopped and the eggs and onions hold together.
Pour chopped eggs and onions into a glass bowl. Add ground pepper. Taste for additional salt and add remaining oil from the frying pan if the mixture looks dry to you.
Note: You will be left with about ¼ cup of onion-flavored vegetable oil in your pan. Save it and use it again. The fragrant oil will add deliciousness to your next dish.
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