Caramelized Onions with Eggs
Courtesy of Sarah

2 Large Red onions
4 Tablespoons Butter, unsalted
1/2 Teaspoon Balsamic vinegar
1/8 Teaspoon Ground allspice
1/4 Teaspoon Ground cinnamon
1/2 Teaspoon Sugar
4 Eggs
Water
Black pepper, freshly ground -- to taste
Salt -- to taste

Quarter the onions and slice paper-thin. Heat butter in a heavy skillet and add the onions. Sprinkle with salt and cook over very low heat, stirring occasionally, for at least 40 or 50 minutes, until the onions turn reddish brown and become slightly crispy. Take care not to burn them. As onions cook and become dry, sprinkle in some water. When onions are caramelized, sprinkle with vinegar, spices, pepper, and sugar, and mix thoroughly. Make 4 depressions in the onions and break an egg into each. Sprinkle with a little salt and pepper, cover, and cook gently until the eggs are covered with a thin transparent film. Serve immediately.

Comments: An unlikely combination of simple ingredients resulting in a surprisingly rich and colorful dish. Yellow and white rounds of eggs nestled in caramelized red onions. This modest dish was customarily eaten by the Ottoman sultans on the fifteenth day of Ramadan. If the sultans approved of the way in which these had been prepared they would often appoint the cook head of the royal pantry.

Leeks Braised in Olive Oil & Lemon Juice
Courtesy of Sarah

2 1/2 Pounds Leeks
3 Small Carrots
6 Tablespoons Fine olive oil
3 Tablespoons Uncooked rice
Salt -- to taste
1 1/2 Cups Water
1/2 Tablespoon Sugar
3 Tablespoons Lemon juice

Remove coarse outer leaves and tough green leaves from leeks. Trim off roots. Slice into 1/2-inch pieces and wash well to remove all traces of soil. Drain. Put leeks in a heavy saucepan with carrots and olive oil, cover, and let sweat over medium-low heat for 20 minutes, stirring occasionally. Sprinkle in rice, some salt, add the water and sugar; cover and simmer 30 to 40 minutes until vegetables are soft. Stir in the lemon juice, adjust with salt, and remove from heat. Let cool. As the leeks cook, add a few tablespoons of water as needed. The finished dish should have plenty of sauce but not be soupy. Serve cold or at room temperature, with lemon juice. The leeks will keep 3 days in the refrigerator.

Serves 4.
 
 

 
 

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