← Nouns Cooking · French

Ingredients

• 2 onions, thinly sliced
• 40 g Butter
• 5 eggs
• 1 tbsp Water
• 1 tbsp Parsley, chopped
• 1 tsp wine vinegar (optional)
• Salt
• Black pepper

Method

1. Melt 25 g of the butter in a frying pan over medium-low heat and cook the onions with a pinch of salt for 15–20 min, stirring often, until soft and golden. Splash in the vinegar if using, then tip into a bowl and cool slightly.
2. Beat the eggs with the water, salt and pepper, then stir in the onions and parsley.
3. Wipe the pan, set it over medium-high heat and melt the rest of the butter until it foams. Pour in the eggs and stir with a fork for 30 seconds, then let them set for 1–2 min, pulling the edges in, until the top is still a little creamy.
4. Fold the omelette in half, slide onto a warm plate, cut in two and serve with bread and a green salad.

Tips

• In France an omelette should be “baveuse”: slightly runny in the middle. Cook a little longer if you prefer it firm.
• Cook the onions the night before to make it a 5-minute breakfast.
• Cook it until fully set for pregnant women, young children or anyone vulnerable.

Sources

Written in our own words after cross-checking these recipes:

The Good Life France Saveur