Egg and Onion
Served to start the Sabbath dinner or as a simple breakfast on weekends, this Ashkenazic dish of mashed hard-boiled eggs and ultracaramelized onions feels indulgent in its rich flavor. Lisa Goldberg, a founder of the Monday Morning Cooking Club in Sydney, Australia, shares her grandmother’s Polish Jewish recipe for this beloved, time-honored dish, also called “eier mit tsibeles” in Yiddish. The key to deep, complex flavor is in the onions, which should be cooked slowly until caramelized, with a slightly burned texture. Save the leftover onion-infused oil to add flavor to vegetables or chicken. Serve this as an appetizer, with good bread or matzo, or as breakfast, with bagels or matzo. Joan Nathan
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