Summary

Ingredients

• 6 egg (s)

For the sauce:

• 750 g veetable onion (s)
• 75 g butter
• 2 tablespoon flour
• 125 ml vegetable stock
• 150 ml cream
• Salt and pepper, whiter
• Cayenne pepper
• 0.25 teaspoon ¼ caraway powder
• 0.5 ½ bunch parsley

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Instructions

1. Hard boil the eggs in 10 minutes, quench and keep warm.
2. In the meantime, dice the onions and fry them in melted butter while stirring until translucent. Stir in the flour and fill up with vegetable stock and cream while stirring. Season to taste with salt, pepper, cayenne pepper and caraway seeds. Let it simmer for a few minutes until the sauce has set a little.
3. The onion sauce (in Alsace tiled mues) is something for onion lovers. It is eaten with jacket potatoes and the sliced eggs, sprinkled with chopped parsley.
4. You can also after Easter e.g., take the remaining eggs as scraps. Then simply put them briefly in hot water again.