1. Bring the eggs to a boil in water to cover. Boil 5 minutes, remove from heat, and let stand 20 minutes. (This technique avoids the green ring around the yolk.) Drain and peel and cut into 1/2-inch slices. 2. Slice the onions into rings. Melt the butter in a very large skillet over low heat and add the onions. Salt them lightly, stir to coat with butter, cover the pan and cook for about 10 miutes. Stir, cover, and cook for about 10 minutes longer, stirring occasionally. Uncover and let most of the liquid cook away. Onions should be very tender and browned. 3. Sprinkle flour over the onions and stir until no dry flour is visible. Whisk in the milk and cook, stirring or whisking, until thickened, about 4 minutes. Salt and pepper to taste. Stir in the sliced eggs and heat through. 4. TO SERVE TO GUESTS -- sprinkle with chopped fresh parsley and/or paprika, because this dish is a little bland-looking. ADVANCE PREP -- the eggs can be boiled and refrigerated up to 3 days in advance. The onions can be caramelized 3 days in advance and refrigerated. ---------------------------------------------------------------------------
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Ingredients
