Yield: 3 servings
|¼ cup||Coffee cream|
|1 dash||Black pepper|
Peel onions and drop into boiling, salted water. Cook gently until tender. Drain, chop fine and puree. Make a cream sauce of the milk, coffee cream, butter, flour and seasonings. Add pureed onions and the well beaten egg yolks. Fold in the stiffly beaten white gently.
Turn carefully into a well buttered casserole and bake for 45 minutes in a 325 degree oven. Serve immediately. Randy Rigg Submitted By RANDY RIGG On 04-07-95