Ingredients:
- 2 large onions (cut in half lengthwise and thinly sliced)
- 1½ tablespoons vegetable oil or olive oil
- 2 large eggs
- ½ pound green beans (ends trimmed, cut into 2 inch pieces)
- 1 cup shelled fresh English peas or frozen peas
- ½ cup walnuts
- 1 small garlic clove (peeled)
- About ¾ teaspoon kosher salt
- About ½ teaspoon pepper
- Matzo crackers
Directions
Cook onions with oil in a medium saucepan over medium-low heat, stirring occasionally, until deep golden, 45-60 minutes. Let cool completely.
Meanwhile, hard-cook eggs in another saucepan for 10 minutes and continue with rest of recipe. Drain eggs, rinse under cool water, peel, and quarter.
Fill a third saucepan two-thirds full with water and bring to a boil over high heat. Add green beans and fresh peas, if using, and cook until barely tender, about 3 minutes; if using frozen peas, add during the last minute. Drain vegetables and rinse under cold water until cool.
Whirl nuts in a food processor until ground. Add eggs, green beans, peas, and garlic and pulse until mixture is smooth.
Add onions (including any oil and juices from cooking), ¾ teaspoon salt, and ½ teaspoon pepper and pulse just until onions are chopped. Season to taste with more salt and pepper if you like.
Serve at room temperature, with matzo crackers.