Roasted Egg with Onion

Name: Roasted Egg with Onion
Yield: 6
Ingredients: 2 large onions, sliced into thin rings; 1/4 cup butter or margarine; 6 hard-boiled eggs, cut into slices; Salt and black pepper to taste; For the cheese sauce; 2 tablespoons butter or margarine; 2 tablespoons all-purpose flour; 1 2/3 cups warmed heavy cream; 1 tablespoon prepared mustard; 2 tablespoons grated cheddar cheese or Parmesan cheese; 1 egg yolk; 2 tablespoons milk

1
2 large onions, sliced into thin rings
2
1/4 cup butter or margarine
3
6 hard-boiled eggs, cut into slices
4
Salt and black pepper to taste
5
For the cheese sauce
6
2 tablespoons butter or margarine
7
2 tablespoons all-purpose flour
8
1 2/3 cups warmed heavy cream
9
1 tablespoon prepared mustard
10
2 tablespoons grated cheddar cheese or Parmesan cheese
11
1 egg yolk
12
2 tablespoons milk

Ingredients

1
2 large onions, sliced into thin rings
2
1/4 cup butter or margarine
3
6 hard-boiled eggs, cut into slices
4
Salt and black pepper to taste
5
For the cheese sauce
6
2 tablespoons butter or margarine
7
2 tablespoons all-purpose flour
8
1 2/3 cups warmed heavy cream
9
1 tablespoon prepared mustard
10
2 tablespoons grated cheddar cheese or Parmesan cheese
11
1 egg yolk
12
2 tablespoons milk

Directions

1
Fry the onion in butter or margarine until softened, about 5-7 minutes, stirring constantly over medium heat without browning
2
Prepare the cheese sauce: melt the butter and add the flour, stirring well
3
Add the warmed heavy cream, stirring well
4
Add the mustard and cheese, and cook for an additional 2-3 minutes or until thickened
5
Beat the egg yolk with milk until smooth
6
Remove the pan from heat and add this mixture to the saucepan, stirring until smooth
7
Grease a glass baking dish refractory and arrange in layers alternating onion and egg slices
8
Sprinkle with salt and black pepper and pour the cheese sauce on top
9
Bake at 220°C (400°F) until golden brown and starting to bubble
10
Serve as a snack, accompanying bread or toast, for 6 servings.