Recipes

"Peel the onions, cut them in half, and slice them finely.

Plunge them into a saucepan of boiling water, blanch for 5 minutes and drain.

Place the onions in a large saucepan and cook over low heat to dry up excess water.

Add the butter, let it melt over the onions and cook, stirring with a wooden spoon until the onions are lightly browned.

Sprinkle the flour evenly over the onions and stir to mix.

Add the chicken stock to the onions a little at a time, stirring constantly.

Season with the nutmeg, salt and pepper.

Let simmer over low heat, stirring constantly, for 20 minutes.

Place the eggs in a large saucepan of boiling water and cook for 10 minutes.

Drain and rinse eggs under cold water, peel and slice into 1/4-inch rounds.

Ladle half of the sauce into an ovenproof gratin dish.

Arrange the hard-boiled egg slices evenly over the sauce, and spoon the remaining sauce over the top."