- 2 large yellow onions
- oil for frying
- Cognac, brandy, or some other brown liquor (this is entirely optional)
- 2 cans of green peas, drained (don’t even think about using fresh or frozen)
- 4 hard boiled eggs, peeled
- 1 bunch of fresh dill
- a few handfuls of walnuts
- salt & pepper
- garnish (optional): diced raw onion, chopped hardboiled egg, toasted walnut halves, fresh dill
Coarsely chop the onions and throw them into a large skillet with enough oil to coat the bottom. Cook the onions on medium-low heat and stir them occasionally until they get very soft and start to brown.
When the onions are done cooking, pour in a few glugs of the liquor, and scrape the bottom of the pan until all the delicious oniony bits come up. Cook everything for another minute until the astringent alcohol taste cooks off. Turn off the heat and set aside.
Put the peas, the eggs, half of the dill, and the walnuts into the bowl of a food processor* and pulse until it all comes together. Add the onions and pulse again, scraping down the sides of the bowl. Add a generous pinch of salt and black pepper and pulse again. This mixture doesn’t need to be totally smooth (unless you want it that way), but it should be pretty homogenously incorporated. TASTE IT. Add more salt, pepper, and dill until you are happy with the way it tastes.
*Don’t have a food processor? No worries! Just chop everything as finely as you can get it and mash it with a fork.