Eggs with onions
Instructions
Peel the onions, thickly the veil and let them dry to very low heat with 30 g of butter and a tablespoon of oil; season with a pinch of salt and ground pepper.
Squirt with a few tablespoons of water if necessary, then sprinkle with a tablespoon of flour, stir, squirt with 10 cl of broth and continue to stir for 4-5 minutes, keeping the heat low.
Put the onions in the bottom of a buttered baking dish: with a tablespoon 4 grooves and practiced in each egg shell.
Distribuiete here and there the thin sliced ham, salted eggs, sprinkle with 4 spoonfuls of grated Parmesan, sprayed with 20 G of melted butter and passed in a hot oven at 180 degrees for 10 minutes.
