Put the onions and oil in a large frying pan and fry for about 20 minutes on a medium to high heat, until golden brown and very soft. Meanwhile, boil the eggs for 8 minutes until hard-boiled. Remove the pan from the heat, drain and then cover the eggs with cold water. When just cool enough to handle, peel the eggs and grate into a large bowl using the coarse side of a grater.

Spoon the onions onto the egg, leaving most of the oil in the pan. You may need this oil so don’t discard yet. Season generously with salt and pepper, and combine the onions and egg with your hands or a wooden spoon, tasting as you go. If too dry, add a little oil from the pan. The mixture should stick together if pressed with your hand, but should not be overly oily.

Until ready to serve, cover with plastic wrap, pressing it onto the surface of the egg and onion so it doesn’t dry out. Keep at room temperature and serve with challah or bagels. It is also delicious eaten on crackers or matzo at Passover time.

Serves 12 as a starter. I use the guide of 1 egg per person for a shared first course.