Creamy Eggs & Sweet Onions
|White onions||2 1⁄2 Pound, thinly sliced|
|Hard cooked eggs||12 (Large)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
Melt butter in a 4- to 5-quart pan over medium heat.
Add onions and cook, stirring frequently, until quite soft but not brown, about 25 minutes.
Meanwhile, shell eggs, cut in 1/2-inch-thick slices, and set aside.
When onions are soft, gradually sprinkle in flour, stirring to mix well.
Slowly blend in milk and cook, stirring, until sauce boils and thickens.
Gently stir in all but 8 to 10 egg slices.
Season to taste with salt and pepper.
Spoon onto a large, heated rimmed platter.
Garnish with reserved egg slices.