Savoury onion salad

Peel, chop and disassemble the bulb onions into rings. Pour in olive oil, lemon juice, add finely chopped spring onions. Put in a can with a swirling lid and put in the refrigerator for a day, on the warmest shelf. Half an hour before serving, remove from the refrigerator, put in a salad bowl. Add capers, pitted olives, anchovies (hamsu) and diced cheese. Pepper and mix. Decorate the salad with circles of eggs.