Instructions: It took me 61 years to find out that this most loved and often made dish was not Hungarian but Bohemian. It was a legacy of my Godmother, Violet Zellner who was Bohemian and whos name I bore as June Violet. Aunt Vi had three sons and she loved to have me come for a visit to their home on the far south side of Chicago, miles from our home on the near north side. I would take the old red Halsted Street cars to the end of the line and then have to walk a block or two.

She used to call me "Dolly" or "Sweetie Pie"". She was the first person I knew who had an electric stove. I remember her serving this dish with a dumpling as huge as a loaf of bread.

1 large pork roast about 6 or 7 lbs. (If not lean, trim some fat)

7 large onions, peeled and chopped (do not lessen amount of onions, it is your
gravy)

2 Tbs. sugar (do not omit, caramelizes the onions)

salt and pepper
Sear all sides of roast in a hot roasting pan over high heat. Do not add any fat.

(May set off smoke detectors).

Put all the chopped onions and 2 Tbs. of sugar into roasting pan with meat and cover. Place in a medium heat 325 degree oven and slowly roast for about 1 1/2 to 2 hours. Check the roast periodically to turn it over and push the onions around. The onions should be taking on a rich brown color.

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