French Onion Omelette - Oui The Oeufs |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Every one has their own way to make the “perfect omelette” and so I will not elaborate on mine, although I must say but not to egg anybody on, my method is most likely superior. I will say that for this one it is best to make it in a proper small round sauté or “omelette” pan. Read more . This recipe is for two. Ingredients:
1 cup of demi-glaze |
1 1/2 cups of veal stock |
half a cup of strong burgundy wine |
a hint of dijon mustard |
1 large yellow onion |
1 large white onion |
a few scallions |
8 oz of aged swiss cheese , in large thin slices |
Directions:
1. Make a simple glaze by reducing the demi-glaze, stock and wine together by two-thirds. Season with the mustard.
2. Cut the ends from those onions and peel off the extreme layers but keep them whole. Slice them as thinly as possible. Cut the scallions into long extremely thin strips. Yes, they will curl but all the prettier.
3. Sauté the onions in butter until they are deeply caramelised - a drop of honey could be added to further sweeten them and season with salt and black pepper. Save them for later.
4. Make your omelettes, make them round- I suggest 3 eggs for each and a bit of double cream. Divide the onions in half and use them to fill each one folding them over in the famous half moon shape.
5. Drizzle the glaze evenly over each one and set 4 oz. of the cheese over the top of each. Arrange the scallions on top and set them beneath a broiler to brown.
6. Serve with fresh fruit.
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