4 large onions, sliced into thin rings
5 tablespoons butter or margarine
3 tablespoons all-purpose flour
6 cups chicken broth
salt and black pepper to taste
3 tablespoons purslane leaves, chopped or 1/3 cup dried purslane
1/3 cup lemon juice
1/4 teaspoon ground cinnamon
2 cups fresh purslane leaves, chopped or 1 cup dried purslane
2 large eggs, lightly beaten
4 large onions, sliced into thin rings
5 tablespoons butter or margarine
3 tablespoons all-purpose flour
6 cups chicken broth
salt and black pepper to taste
3 tablespoons purslane leaves, chopped or 1/3 cup dried purslane
1/3 cup lemon juice
1/4 teaspoon ground cinnamon
2 cups fresh purslane leaves, chopped or 1 cup dried purslane
2 large eggs, lightly beaten
In a large pot, sauté the onions in butter or margarine, stirring occasionally, for 10 minutes or until they caramelize
Sprinkle with flour and cook, stirring, over low heat for 2 minutes
Add the broth slowly, stirring well
Season to taste with salt and black pepper
Let it come to a boil, then simmer, covered, for 40 minutes
Add the purslane leaves, lemon juice, cinnamon, half of the chopped eggs, and whisk until smooth
Bring to a simmer again and remove from heat
Serve warm in bowls or cups and garnish with remaining purslane
Serves 6.
