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Ingredients for 8 servings:

2 cups water

1/4 cup cider vinegar

8 large eggs

3 cups white onion, minced

2 tablespoons unsalted butter

2 tablespoons flour

1 cup milk

1 cup chicken broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

1/2 cup coarsely grated Gruyere cheese


Eggs:  Bring water to a boil in a skillet large enough to hold the eggs in a single layer.  Add the vinegar.  Break the eggs into a small bowl and gently dip them into the water bath..  Poach the eggs gently, uncovered, for 5 minutes or until soft-set.  Lift them carefully into cool water to rinse off the vinegar and place them on paper toweling to drain.

Onions: Cover the onions with 1 cup boiling water and simmer for 5 minutes.  Drain.  Melt the butter in a skillet and cook the onions slowly until they begin to color.  Stir in the flour for two minutes.  Heat the milk and broth together and off the heat stir the hot liquid into the roux.  Return to the heat and continue stirring until the sauce thickens.  Season to taste with salt and pepper.

Assembly:  Generously butter a gratin dish broad enough to accommodate all the eggs in a single layer.  Spread 2/3's of the sauce on the bottom of the dish. Cover the bottom with the eggs.  Spoon the remaining sauce over the eggs.  Sprinkle on the cheese.  Place 4" from the broiler flame and cook until browned and bubbly.

Adapted from Monet's Table by Claire Joyes.