• Prepare the onions. Peel the onions carefully, keeping them whole.
  
• Boil the onions. Cook them in salted water until just tender (al dente). Avoid overboiling, as this will cause them to fall apart. Drain well.
• Make the dressing base. In a saucepan, combine the water, vinegar, sugar, mustard, and salt over heat. Stir until the sugar dissolves, then let the mixture boil for 5 minutes.
• Cool and add egg. Remove from heat and allow the mixture to cool completely before whisking in the beaten egg.
• Thicken the dressing. Return the mixture to low heat and bring it to a gentle simmer, whisking constantly. Heat slowly — if it heats too quickly, the egg will separate. Remove from heat once the dressing has thickened.
• Combine. Give the warm dressing a final whisk, then pour it over the drained onions.
• Cool and serve. Allow the salad to cool completely before serving.

Serving Suggestion

• Slaphakskeentjies pairs beautifully with roasted or braaied meats, cold meat platters, or as part of a traditional South African spread.