Pedro de la Cavalleria's Vermilioned Eggs (Huevos Haminados)

• 6 cups yellow onion skins
• 12 large white eggs
• 1/2 cup white vinegar

1. In large nonreactive pan, put half the onion skins.
2. Gently place eggs on top, then top with remaining skins.
3. Add vinegar and enough water to cover eggs and skins.
4. Cover pan.
5. Slowly bring water to a boil.
6. Then, reduce heat to very low.
7. Simmer for an hour.
8. Remove eggs from pan.
9. Tap each egg lightly with a spoon to form cracks in shell (this helps create spidery brown lines in egg white).
10. Return eggs to water.
11. Simmer for an additional two hours.
12. Remove eggs from water and allow to cool.
13. Peel shells.
14. Rinse in cold water.
15. Refrigerate until serving.

yellow onion, white eggs, white vinegar

Taken from cooking.nytimes.com/recipes/8169 (may not work)