In a heavy skillet, heat the oil and sautéed onions until deeply browned, stirring as needed to prevent burning.
Meanwhile, toast the walnuts and boil the eggs. Hold eggs in warm water until onions are done.
When onions are deeply brown, add to the bowl of a food processor along with warm peeled eggs and toasted walnuts. Process until you have a smooth purée. Add salt and pepper to taste.
Make it a day in advance of serving and be ever so patient about browning those onions as gently and fully as possible.
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|Serving Size: 1 Serving (1g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 10 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.2mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10
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