Jacques Pépin's Egg and Onion Gratin {One Of My All-Time Faves}

So this Egg and Onion Gratin is one of my all time favorites. Hands down!

You simply cannot beat this dish when it comes to simple and comforting fare.

Try it and I bet it will be one of your new favorites too! You probably have all the ingredients on hand already. Serve it with a slice of toast and I promise you'll fall in love just like we did.

Egg and Onion Gratin

Adapted from Essential Pepin

by Jacques Pépin

Serves 6

7 large hard-boiled eggs, peeled

2 tablespoons butter

1-1/2 cups sliced onions

1 tablespoon all purpose flour

1-1/2 cups milk

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated Gruyere cheese

Slice the eggs crosswise with an egg slicer or a knife and arrange them in a 4 to 6 cup gratin dish.  Preheat the oven to 400F. 

Melt the butter in a medium saucepan. When it is hot, add the onions and cook over medium high heat, stirring once in a while, for 2-1/2 to 3 minutes, until they sizzle and have just started to brown.  Add the flour, mix well with a wooden spatula, and cook for about 30 seconds. Add the milk, salt, and pepper, stirring constantly to prevent lumps, and bring to a boil, stirring constantly. Reduce the heat and let the sauce simmer gently for about a minute.

Pour the sauce over the eggs and mix the sauce and eggs gently.  Sprinkle with the grated cheese and bake for 10 to 12 minutes.

Turn the oven to broil.  Place the eggs under the hot broiler for 4 to 5 minutes to make a nice brown crust. Serve immediately.

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