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.