3 tbsp unsalteed butter
3 slices white bread, cubed
1 small onion, minced
4 large eggs
1/4c heavy cream
Preheat oven to 375. Butter four 8 oz ramekins. Set a kettle of water to boil.
In a medium skillet, heat 2 tbsp of butter on medium, add bread, cook until lightly browned on all sides (6-8 minutes). Season with salt/pepper, set aside.
Melt remaining butter, add onion, salt/pepper, cook until soft, (~5min).
Spoon onion to ramekins, top with croutons, then 1 egg, then 1 tbsp cream.
Put ramekins in a 8″ baking disk, pour boiling water in pan to come half way up ramekins.
Bake until whites are set (15-18 min).