Make a white sauce flavored with minced onion to pour over any desired number of eggs broken into a buttered baking dish. Begin by using half of the sauce and sprinkling on a lot of grated cheese. After the eggs are in, pour on the rest of the sauce, cover it with grated cheese and bread crumbs, drop in bits of butter, and cook until brown in oven (or about 12 minutes).
Tomatoes au Gratin
Cover bottom of shallow baking pan with slices of tomato and sprinkle liberally with bread crumbs and grated cheese, season
with salt, pepper and dots of butter, add another layer of tomato slices, season as before and continue this, alternating with cheese, until pan is full. Add a generous topping of crumbs, cheese and butter. Bake 50 minutes in moderate oven.
Onion Soup au Gratin
4 or 5 onions, sliced
4 or 5 tablespoons butter
1 quart stock or canned consommé
1 quart bouillon made from dissolving 4 or 5 cubes
Rounds of toasted French bread
1½ cups grated Parmesan cheese
Sauté onions in butter in a roomy saucepan until light golden, and pour the stock over. When heated put in a larger casserole, add the bouillon, season to taste and heat to boiling point. Let simmer 15 minutes and serve in deep well-heated soup plates, the bottoms covered with rounds of toasted French bread which have been heaped with freshly grated Parmesan and browned under the broiler. More cheese is served for guests to sprinkle on as desired.
At gala parties, where wine flows, a couple of glasses of champagne are often added to the bouillon.