"6 onions, peeled and chopped"
"1 cup of water"
"2 tablespoons of salt"
"1/2 tablespoon of pepper"
"1 sprig of rosemary"
"4 egg yolks"
"1 tablespoon of paprika"
"4 egg whites"
"6 onions, peeled and chopped"
"1 cup of water"
"2 tablespoons of salt"
"1/2 tablespoon of pepper"
"1 sprig of rosemary"
"4 egg yolks"
"1 tablespoon of paprika"
"4 egg whites"
Cook the onions in the water over low heat, together with the salt, pepper, and rosemary
When the onions are tender (after about 20 minutes), drain and remove the rosemary
Chop the onions
Let them cool for 10 minutes
Beat the egg yolks until they become very pale; add the paprika and mix well with the onions
Check the time
Preheat the oven
Beat the egg whites until they form firm peaks
Add them carefully to the onion mixture, beating well
Pour into a buttered baking dish, 1 1/2 liters in capacity
Put it in a hot water bath
Bake in a moderate oven for 30 minutes
Serve immediately.
