Servings: 12

8 eggs 8 eggs
4 large onions, sliced thickly 4 large onions, sliced thickly
1 C walnuts 1 C walnuts
olive oil olive oil
salt and pepper to taste salt and pepper to taste

1. Do all of the following more or less simultaneously: Heat olive oil and sauté onions until very brown. Stir frequently so they don't burn.  Boil the eggs.  Lightly toast the walnuts in the oven until just fragrant.
1. Peel eggs and place in the food processor with other ingredients, including cooking oil from the onion.  Process until smooth.  Taste and adjust seasonings.  Add olive oil, a few drops at a time, if paté is too thick.  Refrigerate.
This tastes best when allowed to sit for a day or two before serving.
The walnuts can be toasted ahead of time.  The onions can be sautéed in advance as well, but you want to make this with the freshly boiled eggs still warm when they go into the food processor.