Oeufs A L Oignon
|Onions||2 Large, thinly sliced|
|All purpose flour||2 Tablespoon|
|Chicken bouillon||1 Cup (16 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Heavy cream/Undiluted evaporated milk||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Hard cooked eggs||6 , cut into quarters lengthwise|
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.