This recipe comes from Domaine du Castel Riquet in Saint-André-de-Majencoules, the family from whom we source our mild Cevennes Onion AOP. It is what people cook in the Cevennes when the new harvest is in: an omelette in which the onion is not an accompaniment, but the main event.
We like it because it only requires five ingredients and still tastes like the South. The onion becomes sweet and tender as it fries slowly, without becoming sharp. That is all you need: time in the pan and good olive oil.
Cevennes · Dinner or picnic
Omelette with mild Cevennes onion
A quick dish with a slow step: the onions need their fifteen minutes in the pan, everything else takes minutes. Add some baguette and a green salad, and dinner is ready. Cold and cut into strips, it also works well in a picnic basket.
Ingredients
For 2-4 people
Preparation
The onions
1
Peel the onions, halve them and cut them into fine strips.
2
Heat the olive oil in a non-stick pan and fry the onions over medium heat for 12 to 15 minutes until they are golden and tender. Turn them several times so they do not brown.
3
Season the onions with salt and pepper and spread them evenly in the pan.
The omelette
4
Whisk the eggs with the milk until the mixture is light and slightly frothy, then season with salt and pepper.
5
Pour the egg mixture over the onions, turn down the heat and let the omelette set for 4 to 5 minutes. Occasionally loosen the edges with a spatula.
6
As soon as the surface is almost set and the center is still slightly creamy, fold the omelette or slide it flat onto a plate and serve immediately.
Tip
If you prefer it bolder, add a spoonful of fresh goat cheese or a few thyme leaves to the egg mixture in the final step. Leftover omelette tastes great cold between two slices of bread the next day.
