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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonstick skillet sauté onions with butter over medium heat, tossing to coat. Cook until brown and soft, about 10 minutes.

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  • In a bowl, whisk together eggs, chicken broth and balsamic vinegar.

  • Divide onions among 4 ramekins; pour egg mixture on top. Cover each tightly with plastic wrap, then foil. Place ramekins in a steamer set over a large pot of water at a low boil. Cover and steam for 12 to 15 minutes, until custard is set but not firm.

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