Hard-boiled eggs gently nestled in melting onions and velvety béchamel, œufs à la neige, are a forgotten classic of French domestic cuisine, warm and comforting, born from restraint and refinement.
FR / EN
Œufs à la tripe / Eggs in Béchamel with Braised Onions
Regional Style
Cuisine Ménagère / Lenten Parisian Traditions
Servings
Serves Four
Ingredients
- 6 hard-boiled eggs
- 500 g white onions (about 3–4 medium), very thinly sliced
- 30 g butter
- Salt, to taste
- White pepper or nutmeg, optional
- For the Béchamel (complete recipe):
- 30 g butter
- 30 g flour
- 400 ml whole milk
- Salt
- Optional: a few drops of lemon juice or a spoonful of cream
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Prepare the Onions
In a sauté pan or shallow saucepan, melt the butter and add the finely sliced onions—season with a pinch of salt. Cook gently, covered, over low heat for 20–25 minutes, stirring occasionally, until the onions are very soft, translucent, and tender. They should not brown.
Prepare the Béchamel
In a separate saucepan, melt the butter. Add the flour to make a white roux. Cook for 2 minutes without coloring. Gradually add warm milk while whisking until the mixture is smooth. Simmer gently for 10 minutes, stirring frequently. Season to taste.
Optional: finish with a small spoon of cream or a few drops of lemon juice for brightness.
Assemble the Dish
Peel and slice the hard-boiled eggs into halves or thick rounds. In a shallow serving dish or gratin, spread a layer of the soft onions. Nestle the egg slices on top, and spoon the hot béchamel sauce generously over everything.
Final Heating (Optional)
Warm in a low oven for 5–10 minutes before serving, or serve immediately with hot béchamel poured last.
Serving Suggestions & Garnishes
Traditionally served as a Lenten entrée, with no meat. Accompanied by toasted pain de campagne or as a soft side dish to roast chicken on non-fast days. Garnish with chopped parsley or a dusting of nutmeg.
Tips, Tricks, or Variations
The onions must be sliced very finely—this is the key to achieving the desired texture. Some 19th-century versions include a touch of grated cheese or breadcrumbs lightly browned under a salamander. But the original is soft, white, and gentle.
Historical & Cultural Context
Œufs à la tripe (despite its misleading name—there is no tripe) has been documented in French domestic cookery since the 18th century, especially in Lenten and fast-day menus, when meat was restricted. The term “tripe” in this case refers to the texture of the long-simmered onions, soft and satin-like, standing in place of meat.
By the 19th century, the dish had become a staple in Parisian bourgeois households, valued for its thrift, elegance, and comforting qualities. Appearing in L’Art du Bien Manger in the early 20th century, it was already considered a classic of cuisine ménagère—home kitchen fare elevated by precision and grace.
Though nearly vanished today, it is one of the finest examples of how French cuisine uses simple ingredients, slow cooking, and careful assembly to create dishes of lasting warmth and dignity.
