- In a bowl, combine the butter and flour. Set aside.
- In a saucepan, bring the water to a boil and blanch the onions for 1 minute. Drain. Peel under cold running water. In a skillet, cook the butter and sugar. Add the onions and caramelize over medium heat for about 5 minutes. Set aside.
- In the same skillet, brown the bacon. Add the mushrooms and cook for about 3 minutes or until the mushrooms are golden brown. Season with salt and pepper. Set aside with the onions.
- In a saucepan, soften the shallots in the butter. Add the wine, broth, bay leaf and thyme. Bring to a boil. Add the monkfish pieces and cook over low heat for about 5 minutes or until the fish is cooked. Remove the fish from the broth and set aside.
- Whisk the butter mixture into the sauce. Cook over high heat until it thickens.
- Put the fish, onions, bacon and mushrooms back into the pan and heat throughout.
- In a bowl, combine the cream and egg yolks. Add to the stew, stirring gently. Add a few drops of lemon juice and serve. Serve with rice and vegetables.