Eggs Au Gratin From Berne

1. 1

   Cook the onions in 3 tablespoons of butter over low heat, stirring constantly, until the onions are soft and still white.

2. 2

   Season with salt and pepper.

3. 3

   Stir in flour.

4. 4

   Combine the consomme, wine and mustard, and stir into the flour mixture.

5. 5

   Cook, stirring constantly, until the sauce is smooth and thickened. Stir in remaining 2 tablespoons of butter.

6. 6

   Put the eggs into a buttered shallow baking dish. Pour the sauce over the eggs. Put under the broiler until the eggs are heated through and the sauce bubbles.

* Per serving · 4 servings · Values may vary.

No additional tips available.