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Onion vegetables with egg

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Ingredients for 4 servings:

  • 6 eggs
  • 750 g vegetable onions
  • 75 g butter
  • 2 tbsp flour
  • 125 ml vegetable stock
  • 150 ml cream
  • Salt and pepper, white
  • Cayenne pepper
  • ¼ tsp caraway powder
  • ½ bunch parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also known as onion sauce with eggs

Boil the eggs for 10 minutes, then rinse and keep warm. Meanwhile, dice the onions and fry in melted butter until translucent, stirring constantly. Stir in the flour and add the vegetable stock and cream, stirring constantly. Season with salt, pepper, cayenne pepper, and caraway. Simmer gently for a few minutes until the sauce thickens slightly. This onion sauce (known as Kachelmues in Alsace) is for onion lovers. It is eaten with boiled potatoes and sliced ​​eggs, sprinkled with chopped parsley. You can also use up leftover eggs after Easter, for example. Simply place them briefly in hot water again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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