Difficulty: Easy
Prepare a creamy Béchamel sauce as the base for this timeless dish.
Peel and thinly slice the onions. Gently brown them in butter over medium heat until golden.
Boil the eggs in salted water for 8 minutes. Refresh under cold water, peel, and slice into rings.
Fold the caramelized onions into the warm Béchamel sauce. Gently combine with the egg slices and transfer to a gratin dish.
Place under the broiler in a preheated oven for 5 minutes until bubbly and golden.
Serve hot for a comforting, traditional meal rooted in classic French home cooking.
