It is spherical, orange-brown copper bulb. Onion late harvested starting in mid-August.Variety most commonly used for its long duration (repair 8 months). It is of a very good physical properties and a great taste.
Weight: 25 - 20 - 15 - 10 - 5 Kilos
Weight: 1 Kilo
Weight: 1 Kilo.
1 cup of white wine / 1 cup of oil / ½ water cup/ Flour / Salt / 4 or 5 medium onions /3 eggs / Grated Cheese
Preparation of the dough::
Mix the white wine, the oil, the water and a little bit of salt. Put flour gradually and mix until the dough does not stick in hand (like bread). Extend it in the base of the mold or tray and prick it with a fork.
Preparation of the filling:
Fry the sliced onions. When it is well browned extend it on the dough which is in the
the mold. Pour the eggs over the onions covering it well. Then put the grated cheese
on the top and bake it at 180 ° C until it becomes golden brown (20-30 minutes). Finally
leave it to cool and serve..