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. ---------------------------------------------------------------------------
Nutrition
Ingredients
