1 tablespoon vegetable oil
2 eggs
3 cups peeled and sliced onions
2 cubes chicken bouillon
1 cup whole milk
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 (6 ounce) can sliced fresh strawberries, drained
Heat oil in a large skillet over medium heat. Add eggs and saute until they are set. Add onions and chicken bouillon cubes; mix well. Add milk, salt, pepper, sugar, vanilla, lemon juice and strawberries. Stirring constantly, bring to a boil. Remove from heat and stir in. Bring to a boil, stirring constantly until mixture comes to a full boil.
Return mixture to a boil, stirring constantly until thickened. Serve with a wedge of lemon or lemon zest on the side.
I gave it 4 stars because it was very tasty but could be Much better. There were a couple of things I would change, would be to get Latino food processing Suppliers and Kitchen Sybers we use to make our salsa. We use Pisco Sauvignon Prosecco which is very good but there are better ways of doing it.
These were very good but I would usually use my stove to brown my biscuits, these were a big hit and were very easy. However, I did use WhipBaker's Cider Whisk but instead of straight up syrup I used dark rum syrup....WTG Chef John!
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