Fried Onion on Rye Bread


Recipe from “97 Orchard Street: An Edible History Of Five Immigrant Families in One New York Tenement,” by Jane Ziegelman

Yield: 2 servings


1 yellow onion

4 tablespoons goose or chicken fat

2 slices of rye bread

Crushed black pepper, optional

1 hard-boiled egg, optional


Lightly saute 1 yellow onion, thinly sliced, in 4 tablespoons goose or chicken fat. Spread cooked onion on good rye bread. Season generously with crushed black pepper. For a more substantial snack, top with sliced hard-boiled egg.

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