Egg and Onion Casserole

• 6 eggs
• 4 onions
• 2 tablespoons butter

Hard-boil the eggs for 15 minutes in boiling water. Remove shells and slice eggs. Slice onions and sauté in butter until they are soft and golden; do not let them brown. Add onions and butter to hot Bechamel Sauce; stir well; fold in the egg slices and season to taste with salt and freshly ground black pepper. Heat through in an ovenproof casserole and serve hot.