Eufs aux oignons

Ingredients

• a good sized Bombay onion
• a table-spoonful of butter
• a breakfast-cupful of cream or fresh milk
• four hard-boiled eggs
• a dusting with salt
• spiced pepper
• a table-spoonful of good curry powder
• a salt-spoonful of sugar

Method

1. 1

   Slice up the onion and fry the rings in butter until yellow.

2. 2

   Add flour to the butter, then pour in cream or milk.

3. 3

   Season with salt and spiced pepper, and add sliced hard-boiled eggs.

4. 4

   Simmer until hot and serve garnished with fried bacon and fried bread.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 135. The excerpt below is the record exactly as published.

Eufs aux oignons'' : — Slice up a good sized Bombay onion, and fry the rings in a table-spoonful of butter till they are nice and yellow, add a little flour to the butter, and when it is mixed, pour in a breakfast-cupful of cream or fresh milk : give this a dasting with salt and " spiced pepper," and put into the sauce four hard-boiled eggs cut into slices ; simmer the sauce-pan till its contents are thoroughly hot, and serve garnished with curls of crisply fried bacon, alternated with neatly cut pieces of fried bread. If you stir a table-spoonful of good curry powder and a salt-spoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.