Forktionary

Creamy Eggs And Caramelized Onions Recipe

A surprisingly delicious and inexpensive recipe! This creamy egg dish features perfectly caramelized onions, creating a rich and savory flavor combination. Easy to customize – use cream for richness or skim milk for a lighter version. This recipe is perfect for brunch, and even kids love it! Inspired by a classic French technique, this updated recipe is quick, budget-friendly, and sure to impress. Doubles easily for a crowd!

Prep Time 20 mins
Cook Time 45 mins
Calories 321.7 kcal
Protein 35g
Rating 5.0 (1 Reviews)
Creamy Eggs And Caramelized Onions 19

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Eggs And Caramelized Onions

  • 6 large eggs
  • 2 large yellow onions
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk (or skim milk)
  • Salt and freshly ground black pepper, to taste
  • Paprika, to taste (optional)
  • Fresh chopped parsley, to taste (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Creamy Eggs And Caramelized Onions? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Creamy Eggs And Caramelized Onions

  1. Bring 6 large eggs to a boil in a saucepan with enough water to cover.
  2. Boil for 5 minutes, remove from heat, and let stand, covered, for 20 minutes.
  3. Drain the eggs, peel under cold running water, and slice into 1/2-inch thick rounds.
  4. Slice 2 large yellow onions into thin rings.
  5. Melt 2 tablespoons of butter in a large skillet over low heat. Add the onion rings.
  6. Lightly salt the onions, stir to coat with butter, cover the pan, and cook for 10 minutes.
  7. Stir, cover, and cook for another 10 minutes, stirring occasionally.
  8. Uncover the skillet and cook until most of the liquid evaporates and the onions are tender and deeply browned. This may take an additional 10-15 minutes.
  9. Sprinkle 2 tablespoons of all-purpose flour over the onions and stir until no dry flour remains.
  10. Gradually whisk in 1 1/2 cups of whole milk (or skim milk for a lighter version) and cook, stirring constantly, until the sauce has thickened, about 4 minutes.
  11. Season with salt and freshly ground black pepper to taste.
  12. Gently stir in the sliced eggs and heat through, being careful not to break them.
  13. Garnish with fresh chopped parsley and/or paprika before serving.
  14. **Make-Ahead Tip:** Boil eggs up to 3 days in advance and refrigerate. Caramelized onions can also be made 3 days ahead and refrigerated.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

15g

Fat

47g

Carbs

5g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Very Low Carbs Breakfast Main Dish Eggs Dairy French Easy European Kosher Vegetarian Eggs Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Low In Something Brunch 3 Steps Or Less