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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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After looking at the kind review of Chef#296809, I have revised it and made it myself. A recipe adapted from the Chilean Fresh Fruit Association but with quite a few changes. The directions do not include the time to make the hard boiled eggs. If you love cooked onion, I hope you give this a try! DH and I think it is delicious. And a great way to use those leftover hard boiled eggs and bacon. Ingredients:
2 tablespoons butter |
3 cups onions, quartered and thinly sliced |
2 tablespoons all-purpose flour |
1 1/4 cups milk |
1/2 cup light cream |
1/2 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
1 egg, beaten |
3 hard-boiled eggs, thinly sliced |
1 cup gruyere cheese or 1 cup swiss cheese, grated |
2 tablespoons bacon, crisply cooked, crumbled-or 4 strips |
Directions:
1. In a large size heavy skillet melt the butter and cook the onions over medium heat until soft, between 15 and 20 minutes, stirring frequently with a wooden spoon. You do NOT want the onions to be crunchy later.
2. Add flour, stirring, and cook about 1 minute.
3. Gradually stir in milk and cook 4 minutes; add cream, salt, and pepper.
4. Remove skillet from stove top and set aside to cool slightly.
5. Preheat oven to 400*F.
6. When oven is pre-heated, taste sauce and adjust with more salt and pepper to suit your taste preferences (I like to add quite a bit more pepper).
7. After taste adjustment, add 1 beaten egg to the cooled onion mixture and whisk thoroughly to combine.
8. Pour the onion sauce into a lightly sprayed pie dish.
9. Cover with layer of egg slices and sprinkle with cheese.
10. Bake until lightly browned, about 15 minutes-depends upon your oven.
11. Top with bacon crumbles.
12. Allow to set for 5 minutes so that it will set up and be easier to plate.
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