| In a wide frying pan over med. heat, melt
2 T. of butter. Add onions and cook slowly, uncovered, stirring often, until onion is limp and golden
(about 30 min.). Onions should not show signs of browning during first 15 minutes; if they do, reduce
heat. Meanwhile, melt the remaining 1 T. butter in a
1 qt. pan over med. heat. Stir in flower and cook until bubbly. Gradually stir in milk and cook, stirring
constantly, until thick and smooth. Stir in mustard, salt, parsley, and pepper; set aside.
Divide onions evenly among four 10 oz. custard cups or ramekins
(or assemble in a 1 1/2 qt. baking dish). Place four egg quarters, yolk side up, into each dish; equally
distribute cheese, then white sauce, over eggs. (If made ahead, cool, and refrigerate until next day.)
Bake, uncovered, in a 350° oven for about 30 min. (40 min.
if refrigerated) or until bubbly. Make 4 servings. You can also make this in a shallow small baking dish.
|