In the valley, some recipes stand the test of time. The one I'm sharing with you today is a true old-fashioned dish, simple and nourishing.
It is said to date back to the Middle Ages: peasants probably served it with bread, using what they had on hand: fresh eggs from the henhouse, cream from the farm and onions from the garden.
A comforting recipe
Even today, this quick and easy recipe is appealing because of its simplicity. The secret lies in slowly cooking the onions until they become soft and slightly sweet.
Pour 4 personnes:
- 1 kg of peeled and sliced onions
- 100g butter
- 1 tablespoon of flour
- 10 cl milk
- 15 to 20 cl of thick fresh cream
- 8 hard-boiled eggs (2 per person)
- Salt and pepper
- Optional: a chopped garlic clove and some bacon bits for a more modern version
Prepare in advance
In a cast-iron casserole dish, gently melt the onions in the butter. Season with salt and pepper, then cover and let them simmer over low heat for about fifteen minutes.
If necessary, add a little water to prevent them from sticking.
Next, sprinkle in the flour, mix well, then pour in the cold milk.
Continue to cook over low heat for another 10 to 15 minutes, until you obtain a smooth consistency.
Incorporate the crème fraîche one spoonful at a time, mixing well to bind the sauce.
Finally, add the hard-boiled eggs cut into thick slices and let them warm gently in the mixture.
Serve this hearty dish with jacket potatoes or nice slices of country bread.
A recipe full of history and taste, true to peasant cuisine.