500/700 g of white onions
60/70 g raisins
30/40 g of sugar
50/60 g butter
2/3 tablespoons white wine vinegar
acacia honey and salt to taste
Recommended wine Valdobbiadene Prosecco Superiore D.O.C.G. Spumante Extra Dry
Boil the eggs, let them rest a quarter of an hour in cold water, then keep aside. Place in a bowl with warm water the raisins to make it soften for at least a quarter of an hour, then drain and squeeze well. Clean and wash the onions, then blanch for five / six minutes in boiling water, drain and pass them under running water. Melt butter in a large saucepan of crock and pour the onions and raisins, add even the rain sugar and a pinch of salt. Cook over medium-low heat. Halfway through cooking (a quarter of an hour at least) pour over onions and vinegar after cooking, after another half hour also pour a few tablespoons of honey. Stir well often the onions baking and to prevent it from sticking to the bottom of the pan occasionally wet them with warm water. Shell the eggs and crumble. Serve hot onions in earthenware bowls, the surface after having garnished with crumbled egg.