Egg and Onion Recipe (2024)

I am so thrilled that this recipe from my Bubbe Shendel has been shared with so many people around the world. It is a dish that is part of my DNA. I use a box grater to coarsely grate the eggs because that's how Bubbe did it! I hope everyone loves it as much as my family does.

Leave extra time. It’s not possible for onions to caramelize in 20 minutes, recipe editors just don’t want to scare people off. Budget more like 45.

After all these years I see what I have been doing wrong. I have been placing oil in a heated pan and when the oil is sizzling, I place the onions into the pan. Within minutes the onions start to shrivel and burn. Hundreds of cookbooks and many NYTimes recipes, finally I will get caramalized onions right! Recipe sounds delicious.

My grandmother made something like this, but she added 1-2 cooked potatoes, lightly smashed with a fork, and mixed in. Chicken fat is a must for the incomparable flavor!

We have always eaten this dish but not as described. Instead, we dice the onions and sautee in a geberous amount of butter. Then add beaten eggs and scramble. Break a matzo in half and make a sandwich with the eggs and onions. Much more tasty than the recipe using hard boiled eggs.

I recall my Yiddish speaking great-grandmother (born @1865 in Poland) preparing almost the identical dish. Of course, she wouldn't think of using oil, and would only use chicken schmaltz. She would add "gribiness" i.e., chicken-skin cracklings to it. Put on matzoh, it was beyond delicious and was a staple in Passover meat meals.

Made this today and served on a toasted piece of calamata olive bread, delicious! I sautéed the onions in just a smallAmount of vegetable oil and the onions carmelized beautifully. One onion and 4 hard boiled eggs.

Absolutely use schmaltz. If you have grebenes save them and add to final product. Use a large enough pan so onions brown, not steam. Also, don't use a non-stick pan-they don't brown well.Eggs: have you ever cooked them in an Instant Pot? They peel like a dream. High pressure on manual 5 min. Natural release 5 min.

I often use caramelize onions and last year learned the trick of making them in a slow cooker. I put the whole bag of onions, sliced, into a crock pot with a small amount of oil and cook for 6 or seven hours, stirring occasionally as they cook down. There are several recipes on line, and/or on NYtimes. I freeze in quarter and half cup scoops. When I need some, I take as much as needed out, heat slowly in a skillet to refresh. Great for kasha varnishkesand any other needs. Save lots of time

My mother caramelized onions for all sorts of recipes [stuffing,matzo or bread stuffing of your choice tossed with caramelized chopped onions, celery and mushrooms], tossed with boiled new potatoes. Take time to caramelize, preferably at a low heat and occasionaly Once you caramelize a batch of onions or the caramelized vegetable mix, it can be frozen then reheated in the microwave. So, mix up a batch of those onions, freeze and any morning reheat what you need.

I’m pretty sure that if you asked my husband for one of his top reasons for marrying me 46 years ago - he would say -without a doubt- my mother’s Eggs & Onions. (Same recipe as Joan’s.) Her sautéed onions were divine and it was always salted to perfection.

Just a suggestion. If you want your eggs to peel easily, add to boiling water, and slow boil for 12 minutes, voila. Otherwise, what could be better than eggs and onions? Any time of day.

I often save bits of unrendered chicken fat in the freezer. Popped a small piece in with the oil and onions. Easy natural chicken hit. Discarded, not eaten.

A friend here in Melbourne gave us a tip for this kind of egg salad (which I have only encountered here in Australia): sautee the onions with a cube of chicken bullion. Yum!

A version of this was used as a chopped liver alternative. Passover Sunday morn, our dad would fry the onion, boil the eggs and a potato. The onion and the oil it was fried in were mixed into the mashed potatoes & eggs. Salt and pepper were added to taste. This special breakfast treat was also accompanied by freshly made potato latkes and a salad of lettuce and tomatoes. It was our special treat because it tasted so delicious and it was made by our dad. Thanks so very much for the memory

This was a hit at Passover! I went for the longer slower caramelization of the onions just stirring occasionally while I did other things in the kitchen. Ate as an appetizer with matzo crackers.

Interestingly enough, I made this recipe using my Easter eggs...and even though my children are full grown, I still keep up the tradition of coloring eggs at Springtime...they are symbols of hope and new life, just like the egg represented on the Passover dinner...but what to do with the boiled eggs...this is a great alternative to deviled eggs... and for my young adult daughter, who actually loves both eggs and onions and who is not a "cook", is delighted at the simplicity and the satiety of it

Chopped dill is the herb to use for this dish. I also used two tablespoons of schmaltz with enough vegetable oil to make 1/2 cup total. The 2 tbl. of schmaltz give it extra tam (Yiddish for flavor) and was healthier than using all schmaltz.

I would recommend doubling the onions for 6 eggs. Delicious.

Made this for our Seder last night. Was a hit! So delicious. I grated the eggs like Bubbe Shendel. Bubbe knows. Currently having a post Seder mini feast of gefilte fish, choooed liver, charoset and egg n onion with matzah. Life is complicated and uncertain but at this moment I feel very comforted by the food of my people

It’s good. It may be a traditional Ashkenazi recipe, but it wasn’t a tradition or even known in my family. Nevertheless, it’s good- particularly this season when you are searching for ways to make matzo digestible. I made it with vegetable oil. I strongly suspect it is one of many ‘traditional Ashkenazi’ recipes that can be made with vegetable oil but is much better made with chicken fat.

Use a slow cooker to caramelize the onions. Works like a charm.

My grandmother used to make this occasionally and i adored it. Made it for Passover last night and we ate what was supposed to be for two nights! Making more for tonight.

A friend served the most delicious matzoh balls that I swore were made with schmaltz. Instead she used coconut oil. Rich, deep, flavorful, and not indigestion-inducing. I wonder if coconut oil might be substituted here for schmaltz to the same effect?

For caramelizing onions, if one starts with a little water in a covered pan with the onions until soft at relatively low heat, and then uncover, the onions caramelize more evenly and maybe a little quicker.

When I saw this recipe my mouth began watering with memories from Seders decades ago at my Bubbe’s table. And it tasted perfect, even when the onions carmelize in olive oil rather than the traditional schmaltz. Thank you for sharing this recipe with us.

My grandma made this for every Jewish holiday with the addition of chopped mushrooms caramelized along with the onions. Such amazing, deep flavor from just a few ingredients. Nice to see it here!

My Mother also always made this for Passover. She grew up in Vienna and her grandmother made it with raw very fine chopped onions and potatoes. It was the tradition to eat this for lunch on the day of the first seder because you can’t eat chometz - bread after a certain point in the morning and one isn’t suppose to eat matzo until the Seder. So potatoes and eggs were the preferred choice. My kids like it with browned onions and of course gribenes!

I steam my eggs, not boil, and they always peel easily when allowed to cool at room temperature. Steam for 12 minutes if they are at RT, 13 if cold.

This reminds me of chopped liver without the liver and without the chopping. Now I know why I can't make chopped liver; by the time I get to the liver, the onions and eggs are all gone. The fragrance of onions frying in schmaltz is irresistible. Add eggs, and it's ethereal.