Caramelized Onion Omelet — Omelette Lyonnaise
A Lyon bouchon classic, eggs folded around deeply caramelised onions and finished with a splash of vinegar and flat-leaf parsley.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 2 medium brown onions. Crack 6 eggs into a bowl with 1 tsp salt and 0.5 tsp pepper, beat with a fork 30 seconds until just combined. Chop 2 tbsp flat-leaf parsley and snip 2 tsp chives. Whisk 2 tsp walnut oil, 0.5 tsp sherry vinegar, and 0.5 tsp salt flakes for salad.
Sweat
Melt 30g butter with 2 tsp olive oil in a 28cm non-stick pan over medium-low heat. Add onions, 0.5 tsp sugar, and a pinch of salt; cook 20–22 minutes, stirring occasionally, until deep mahogany and jammy.
Finish
Add 2 tsp red wine vinegar to onions, cook 30 seconds until absorbed. Transfer to a plate. Wipe pan clean, melt remaining 30g butter over medium-high heat until foaming.
Build
Pour half the eggs (3 eggs) into foaming butter, let set 5 seconds, then pull cooked edges toward centre while tilting pan for 30–45 seconds until surface is just set but glossy. Spoon half the caramelised onions and half the parsley over one half. Slide onto a warm plate and repeat with remaining eggs, onions, and parsley for the second omelette.
Wrap
Off heat, tilt pan away from you, fold far edge over middle, then roll near edge over. While omelettes rest, butter sourdough slices and toast in a dry pan 1–2 minutes per side until deep golden.
Plate
Toss frisée with walnut oil dressing. Slide each omelette seam-side down onto warm plates, scatter chives and remaining parsley, serve with toast and dressed salad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.