Sauce for Eggs Poached in Oil

Redaction by Dagonell

ORIGINAL from The Goodman of Paris pg. 292

"SAUCE FOR EGGS POACHED IN OIL. Have onions cooked and parboiled for a
long time like cabbage, then fry them; afterward, empty the pan wherein
you have fried your eggs so that nothing remains therein, and in it
put water and onions and a fourth part of vinegar, to wit, let the
vinegar form a fourth part of the whole, and boil it and pour it over 
your eggs."

Recipe Redaction:
1 small onion, diced
1 cup water
2 Tablespoons vegetable oil, separated
6 Tablespoons water
2 Tablespoons herbal vinegar
2 eggs

Boil the onion in 1 cup water.  If you watch carefully, you can simply 
let it boil dry and then add in 1 tablespoon of vegetable oil to start 
frying them.  In a small dish, combine 6 tablespoons water with 
2 tablespoons herbal vinegar.  When the onions are fried, add the vinegar
and water and bring to a boil.  Let simmer.  In a separate pan, fry two 
eggs in 1 tablespoon vegetable oil.  By the time the eggs are ready, the
onions should have boiled down to a sauce.  Serve out the eggs and pour 
the sauce over them.  Serves one.

This came out better than I expected.  I was expecting the vinegar to
be too strong, but most of it boiled off leaving just a taste behind.
The dish is simple, easy to prepare and tasty.  But more suitable for a
breakfast than a feast.