Onion Gratin

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.

• Ready In: 1 hr
• Serves: 6

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.