Eggs Au Gratin From Berne

Traditional egg dish from berne

Cook the onions in 3 tablespoons of butter over low heat , stirring constantly , until the onions are soft and still white.

Season with salt and pepper.

Stir in flour.

Combine the consomme , wine and mustard , and stir into the flour mixture.

Cook , stirring constantly , until the sauce is smooth and thickened.

Stir in remaining 2 tablespoons of butter.

Put the eggs into a buttered shallow baking dish.

Pour the sauce over the eggs.

Put under the broiler until the eggs are heated through and the sauce bubbles.

onions, butter, salt, pepper, flour, consomme, dry white wine, dijon mustard, eggs