SOĞANLI YUMURTA (EGGS WITH ONIONS)

(On the 15th day of Ramadan the Sultan is offered this dish which requires great expertise to make. The cook who achieved to make this dish perfectly could have been promoted to the head of the pantry position.)

Ingredients
4 Onions, large and sweet
5-6 tbsp. Butter
6 Eggs
2 tbsp. Grape Vinegar
1 tbsp. Sugar
1 tsp. Cinnamon
1 tsp. Allspice
1 tsp. Ground Black Pepper
2 tsp. Salt 

Instructions
Peel the onions and slice thinly.  In a large pot, melt the butter over low heat, start caramelizing the onions. This process normally should take about 3 hours, however you can adjust the timing and the caramelization consistency of the onions yourself. Once the onions have reached a desired level of softness and caramelization, strain the extra fat from the pan. Add the allspice, black pepper, salt, sugar and grape vinegar. Mix well.  Make six holes within the onions and break the eggs in each hole. Cook the eggs, while pouring some of the oil onto the white parts only. Cook until the whites are completely cooked and the yolk is still runny.  Serve the eggs with cinnamon on top.