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1
For the onions: Heat a skillet over medium-low heat and add the butter.
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2
Heat until the butter starts to foam, then add the onions and season with salt and pepper.
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3
Add thyme and bay leaf, and cook to caramelize the onions, about 30 minutes.
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4
Deglaze the onions with the sherry and then add the stock.
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5
Reduce until just a few spoonfuls of stock remain, then keep warm.
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6
For the sauce: In saucepot, warm the milk.
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7
In another pan, melt the butter over medium to medium-high heat and whisk in the flour and cook for 1 minute.
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8
Whisk in the warm milk, bring to a bubble, and then season with salt, pepper and some nutmeg.
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9
Cook to thicken the sauce until it coats the back of a spoon, then remove from the heat and stir in the mustard.
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10
For the salad: In a small bowl, whisk together the vinegar, mustard and honey, and then drizzle in the olive oil.
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11
Season with salt and pepper.
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12
Add the endive, frisee and radicchio and toss to coat.
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13
For the sandwiches: Preheat the oven to 375 degrees F. Arrange the bread on a baking sheet and top each with some caramelized onions, 2 slices ham, some bechamel and cheese.
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14
Bake the sandwiches until brown and bubbly, about 10 minutes.
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15
Meanwhile, in a large saucepan set over medium heat, add some butter and cook the eggs sunny-side up or over easy.
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16
Top the sandwiches with an egg and serve with some salad.
