9 hard-cooked eggs, peeled
3 med. size sweet onions, peeled
8 tbsp. butter, divided
Salt and white pepper to taste
2 tbsp. flour
1 1/2 c. half & half or milk
1/8 tsp. nutmeg
6 drops hot pepper sauce
3 tbsp. dry bread crumbs
3 tbsp. grated Parmesan cheese

Heat oven to 400 degrees. Cut eggs into thin slices. Set aside. Cut onions into thin slices. In a medium skillet, melt 4 tablespoons butter. Add onion slices and cook over medium low heat, stirring often, until very soft, about 15 minutes. Do not brown. Sprinkle the onions with salt and pepper.

Prepare sauce by melting 2 tablespoons butter in a small saucepan. Add flour, cook and stir for 2 minutes. Do not brown flour. Stir in half & half. Bring to a simmer. Cook and stir over low heat for 3 to 5 minutes. Off the heat, add nutmeg, hot pepper sauce and salt and pepper to taste.

Lightly grease interior of a 6-cup gratin dish with butter. Make alternate layers of eggs and onions in the dish, ending with a layer of onions. Pour sauce evenly over the onion layer. Stir together bread crumbs and Parmesan and cover surface with this mixture. Dot top with remaining tablespoon of butter.

Bake 15 to 20 minutes or until light golden on top. Serve hot or cold with muffins or toast for brunch or a late supper. Serves 6.