Creamy Eggs and Sweet Onions

1. 1

   Cut each onion in half lengthwise through stem; then cut each half into thin slices.

2. 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. 3

   In a 2-quart pot over medium heat, scald milk but DO NOT BOIL.

4. 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. 5

   Slice eggs 1/2 inch thick and reserve about 10 slices to garnish the top of the dish.

6. 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. 7

   Garnish with reserved egg slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.