Baked Eggs and Onions A simple combination of hard-cooked eggs in a bechamel sauce with onions, absolutely satisfying dish. Ingredients 1 pound onions 500 g peeled and sliced finely 1/2 cup unsalted butter 5 tbsp flour 3 1/4 cups milk pinch ground nutmeg salt and pepper to taste 9 eggs 5 tbsp grated Parmesan cheese Method 1) plunge the onions in salted boiling water, blanche for 5 minutes and drain 2) place the onions in a large saucepan and cook over low heat to dry up excess water, add the butter, let it melt, and cook the onions until lightly browned 3) sprinkle the flour over the onions and stir to mix 4) add the milk to the onions a little at a time, stirring constantly, season with the nutmeg, salt and pepper, simmer over low heat, stirring constantly, for 20 minute. Preheat the grill 5) cook the eggs in boiling water for 10 minutes, drain and rinse the eggs under cold water, peel and slice into 1/4 inches rounds 6) ladle the sauce into an ovenproof gratin dish, arrange the egg slices evenly over the sauce, and spoon the remaining sauce over the top, sprinkle with the parmesan cheese 7) grill for 3-4 minutes, until golden brown. Read also:Stock Recipes  Baerbadian Cake Recipe Turkey - Eggplant Imsakaa Recipe  Roast Duck with Port-Garlic Sauce Recipe Duck and Roasted Walnut Salad Recipe Boiled Collar Of Bacon With Creamy Mustard Sauce Recipe