Garlic and Onion Omelette
A tender, creamy omelette teeming with the warm, pungent aroma of caramelized onions and the pungency of slow-cooked garlic, all wrapped in a delicate, gently-set curd. To achieve this, we slowly cook the onions until deep golden, then stir in the minced garlic for just a hint of its unmistakable flavor. Finally, we fold the edges of the omelette over the savory filling, sealing in a delicious, oniony surprise. As you cook the omelette, pay close attention to the heat – a steady, medium-low heat will allow the egg to cook slowly and evenly, giving you a tender, creamy curd with a delicate texture. Note: the quantities for this recipe can be easily multiplied to feed a crowd; simply divide the eggs, aromatics, and seasonings into batches as needed.
Ingredients
- 3 large eggs
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme, chopped
- 2 tablespoons unsalted butter, softened
- salt and pepper to taste
- 2 tablespoons grated Comté cheese, optional
- 1 tablespoon chopped fresh chives, optional
Method
- 1In a small saucepan, melt 1 tablespoon of butter over medium heat; cook the sliced onions for 15-20 minutes, stirring occasionally, until they are deep golden and the edges are beginning to caramelize
- 2Remove the onions from the heat and stir in the minced garlic; let sit for 1-2 minutes, allowing the flavors to meld together
- 3In a medium bowl, beat the eggs with a fork until they are just broken up; add the chopped thyme, salt, and pepper, and stir to combine
- 4Heat the remaining 1 tablespoon of butter in a small non-stick skillet over medium-low heat; pour in the eggs and cook, stirring occasionally, until the edges of the omelette begin to set
- 5Tilt the skillet so that the uncooked egg flows to the top, then sprinkle the caramelized onions and garlic over one half of the omelette
- 6Use a spatula to gently fold the edges of the omelette over the filling, then use a gentle rocking motion to fold the omelette in half
- 7If using, sprinkle the grated Comté cheese and chopped chives over the top of the omelette before folding it in half; cook for an additional 30-60 seconds, allowing the cheese to melt slightly
- 8Slide the omelette out of the skillet onto a plate and serve immediately
