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.