• 4-5 packed cups outerskins of onions, rinsed if dirty
• 12 large eggs, in the shell (make sure the shells have no cracks)
• 2 tbsp coffee grounds
• 2 tbsp olive oil
• 2 tsp vinegar
• 1 tsp salt
• ¹\³ tsp black pepper.

1. Preheat the oven to 200 degrees F. Arrange half the onions skins on the bottom of a large ovenproof pot or casserole. Put the eggs on top. If the eggs are tightly packed, or if you must place the eggs in two layers, use additional onion skins to cradle them. Add the coffee grounds, oil, vinegar, salt, and pepper. Cover with the remaining onion skins. Pour in 2 quarts of cold water, adding a little more if necessary to cover the eggs. Cover the pot and bake in the oven for at least 8 hours or overnight.
   
   
2. Remove the eggs and wipe them clean. Serve plain, hot, warm, or cold. Leftover eggs are easy to reheat. They are also wonderful sliced in salads (they make a terrific egg salad) or as a garnish for saucy stewed vegetables, like ratatouille.

BON APPÉTIT

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