Creamy Eggs and Sweet Onions |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a nice brunch dish. Ingredients:
2 1/2 lbs small boiling onions, peeled |
4 tablespoons butter |
4 cups milk |
1/2 cup flour |
12 hard-boiled eggs |
salt and pepper |
Directions:
1. Cut each onion in half lengthwise through stem; then cut each half into thin slices.
2. In a 5-quart Dutch oven over medium heat, melt butter; add onions and cook, stirring, until soft but not browned, about 25 minutes.
3. In a 2-quart pot over medium heat, scald milk but DO NOT BOIL.
4. Gradually stir flour into the onion mixture until well blended; slowly pour in hot milk and cook, stirring, until sauce boils and thickens.
5. Slice eggs 1/2 inch thick and reserve about 10 slices to garnish the top of the dish.
6. Gently stir remaining egg slices into the sauce; season to taste with salt and pepper and spoon the mixture into a large, warm, rimmed platter.
7. Garnish with reserved egg slices.
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