Sautéed onions with egg and cheese
calories: medium
category: vegetables
cost: low
difficulty: easy
preparation time: 120
Ingredients
White onions 800 gr.
Peeled tomatoes 300 gr.
Lard 100 gr.
Extra-virgin olive oil 2 spoonfuls
Eggs 3
Basil a few leaves
Grated Parmesan cheese 3 spoonfuls
Salt to taste
Pepper freshly ground to taste
See our
Wine Tips
for your meals
Peeled tomatoes 300 gr.
Lard 100 gr.
Extra-virgin olive oil 2 spoonfuls
Eggs 3
Basil a few leaves
Grated Parmesan cheese 3 spoonfuls
Salt to taste
Pepper freshly ground to taste
See our
Wine Tips
for your meals
Preparation Cut the onions up finely and cover them with plenty of cold water. Let them steep for about 8 hours.
Beat the lard and sauté it with the oil. When it is properly browned, add the drained onions, salt, pepper, the basil leaves and let it braise at a medium heat.
When at the bottom it starts to dry up too much, sieve the tomatoes and add them to the pot turning the heat down to a minimum and let it cook for at least an hour.
Add salt as required and the eggs beaten with the Parmesan cheese and remove from the fire straight away, stirring energetically. The Chef's tips Orvieto is a 12 to 13° dry white wine to be served at 18° C: Curiosity This dish is generally served with toasted Italian bread.
Beat the lard and sauté it with the oil. When it is properly browned, add the drained onions, salt, pepper, the basil leaves and let it braise at a medium heat.
When at the bottom it starts to dry up too much, sieve the tomatoes and add them to the pot turning the heat down to a minimum and let it cook for at least an hour.
Add salt as required and the eggs beaten with the Parmesan cheese and remove from the fire straight away, stirring energetically.
