1 large onion, cut into rings
2 tbsp butter
2 tbsp flour
1 cup milk
2 tbsp parmesan, grated
Hard-boil the eggs.
Meanwhile, saute the onions in the butter until soft and light brown. Add flour and stir until toasted. Add milk and stir until thickened. Add parmesan.
Shell and slice the eggs and pour over the glop.
Good on toast; we had it on buttermilk biscuits.
(From Cooking with Amy: a food blog.)