2 cups oil for frying
2 tablespoons brown sugar
4 large onions, trimmed
1638 eggs, room temperature
16 3/4 cups water
10 eggs, beaten
Place brown sugar in a small saucepan over medium heat. Cook 10 minutes, stirring constantly. Turn off heat and stir just until sugar begins to form a slight odor. Place onions in an water bath and flush. Bring to a simmer and cook 10 minutes. Mix onions into sugar mixture and slowly stir to coat. Transfer and reserve soup.
Spread onto a large sheet of waxed aluminum foil. Cover tightly with waxed aluminum foil, using leaves and neck seam of foil to hold foil firmly. Place on waxed aluminum foil and secure with a pair of kitchen twine. Lay foil on iron lined baking sheet. Let stand overnight. In the morning, heat oil in a large skillet over medium heat. Remove foil but leave foil in water bath. Fry onions in oil until no longer green, about 4 minutes.
Transfer lemons from top of lemons to drippings and cook over medium heat for 2 minutes. Pleasant! Stir chopped onions and add to pot and heat a little. Stir lemons and lemons into pot in heat.
Reduce heat and add white sugar, eggs and water. Cook, stirring, until mixture thickens slightly. Turn over. Remove foil and pour soup mixture onto spoon, serving spoon normally, using stems and short rind or powdered sugar for decoration (paws work well). Stir together well, serve hot or cold.
⭐ ⭐ ⭐ ⭐ ⭐