Usuba
Omelet with Caramelized Onions
A delicate omelet with a crispy crust, filled with sweet caramelized onions and drizzled with a creamy nutmeg sauce. A classic breakfast dish with a delicate texture and rich flavor.
- Total
- 15 min
- Standard serving
- 515.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Melt 35 g of butter in a pan. Finely chop the onion and add it to the pan together with sugar and salt.
Pour water over the onion so that it is completely covered. Leave on high heat.
When the water has evaporated and the onion begins to lightly caramelize, spray it with more water and stir quickly. The caramel should evenly coat all the onion pieces.
- 2
Step 2
Break the eggs into a bowl. Add a pinch of nutmeg, a pinch of salt and a third of the cream.
Stir the mixture gently.
- 3
Step 3
Pour the remaining cream into a saucepan and place it over heat. Add nutmeg.
Boil the cream until it thickens. At the end, add finely chopped green onions and salt to taste. Stir.
- 4
Step 4
Melt the remaining butter in a pan. Pour in the egg mixture and stir.
Fry the omelet until the bottom is golden brown and the top remains slightly runny.
Place the caramelized onions in the center of the omelet. Fold two opposite edges, forming an envelope.
Place the omelet on a plate and drizzle with butter sauce.
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