Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is a nice brunch dish.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a