Eggs with Onions

* instead of verjus you can mix the juice of 1/2 zintrone with 2 tablespoons of water.

Remove the peel from the onions and cut them into rings and make about 5 min. Heat 2 tablespoons of olive oil in a small casserole and sauté the onions for 10 minutes until they have taken color. Add the wine, verjus and vinegar and bring to a boil. Boil to about a quarter of the mass. The onion puree should be slightly liquid. Season with salt to taste.

When the sauce is ready, heat a little oil in a frying pan and cook the eggs like fried eggs, without letting them run. Put them on warm plates, draining as much oil as possible beforehand. Then pour the onion sauce over them.

Translation of the original text: Poach the eggs in oil. Then take onions cut into rings and cooked, fry them in oil, put them in wine, verjus and vinegar and let it all make together. Then put 3 or 4 eggs in each bowl and pour your clear soup over it. It does not need to be bound.

Our tip: use your favorite red wine for cooking!

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