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Slice the onions as thinly as possible.
Place the sliced onions in a microwave-safe container and heat for 10 minutes.
In a separate bowl, beat the eggs well.
Melt butter in a pot.
Add the microwaved onions and stir-fry until caramelized.
Pour water into the pot.
Add solid curry blocks and stir until they dissolve.
Add allulose and mix well.
Bring the curry to a rolling boil.
Pour in the beaten eggs.
Gently stir to create soft curds and let it cook to finish.
Serve the curry over a bowl of warm rice.
Garnish with parsley and enjoy.
