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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2 1/2		boiling peeled	160.0	37.36	4.4	0.4
butter	4	tablespoons		342.0	15.714	10.686	28.8
milk	4	cups		595.36	46.6528	30.744	31.9152
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
hard egg	12		boiled	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.