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Oeufs A L Oignon

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Ingredients
  Butter/Margarine 3 Tablespoon
  Onions 2 Large, thinly sliced
  All purpose flour 2 Tablespoon
  Chicken bouillon 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Heavy cream/Undiluted evaporated milk 2 Tablespoon
  Lemon juice 1 Tablespoon
  Hard cooked eggs 6 , cut into quarters lengthwise
Directions

Heat butter in heavy skillet.
Add onions and cook over lowest possible heat until tender, stirring constantly.
Do not allow onions to brown.
Stir flour into onions.
Increase heat and brown onions and flour slightly.
Gradually stir in chicken bouillon.
Cook, stirring constantly, until sauce thickens.
Add salt, pepper, and nutmeg.
Cook for 3 minutes, stirring constantly.
Remove from heat and add cream, lemon juice, and eggs.
Place mixture in greased shallow baking dish.
Bake in preheated moderate oven (350°F.) for 15 minutes.
Serve with home-fried potatoes.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Egg
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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