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Onion omelette


Onion omelette

Tasty, simple and prepared with few ingredients, here is the onion omelette and some of its variations.

There is a dinner saver capable of bringing together all of Italy, from North to South. We are talking about the onion omelette, a second course with a rustic flavor that is excellent on its own but also perfect to enjoy in a sandwich, during picnics, trips out door or buffet. The recipe, as you can imagine, is nothing complex.

In its basic version you only need eggs , preferably organic or free-range, onions , of the type you prefer, oil, salt and pepper . For an omelette with a more delicate flavour, use red Tropea onions, vice versa opt for white or golden ones. The addition of parmesan is completely optional but will further increase the flavor of the dish. Let's now see all the steps and the most famous variations.

Golden onions
Golden onions

Ingredients

For the onion omelette

  • Eggs – 6
  • Onions – 400 g
  • Extra virgin olive oil – 2 tablespoons
  • Fine salt – to taste
  • Pepper – to taste

Preparation

How to prepare the onion omelette recipe

1

First, choose the onions that you like best: red ones are sweeter and more delicate, white or golden ones have a stronger flavour. You can also make a mix of various types if you need to use them. Peel them and remove the ends then cut them into slices 3-4 mm thick. To speed up the passage you can help yourself with a mandolin .

2

In a pan, heat the oil (or butter) and add the onions . Cook them on high heat for a few minutes, then add the salt , which will help release the vegetable liquid, and cover with the lid. Continue cooking over low heat for 10 minutes .

3

In the meantime, beat the eggs with another pinch of salt and freshly ground pepper . If you like, you can also add some grated cheese in this step.

4

When the onions are tender, pour in the beaten eggs and adjust the heat to medium high. Cook with the lid on for 10 minutes then, using a plate or the lid itself, turn it over and continue cooking on the other side for 5 minutes . Make sure it is firm in the center before serving.

5

The omelette is good both freshly made and at room temperature. The choice is yours.

Here is a video recipe for making this delicious dish that needs no further introduction.

We calculated 2 eggs each , serving the omelette with onions as a single dish . Served as a second course, however, you can use a total of 6 eggs. However, keep in mind that it is also good reheated the next day, perhaps used to fill a sandwich.

Variations of the onion omelette

The onion omelette is excellent, however it is possible to make it even richer and tastier by using some infallible combinations. We are talking about the potato and onion omelette , ideal as a single dish. To prepare it, cut 2 medium potatoes into half centimeter cubes, blanch them for 10 minutes in salted water and add them to the pan with the onions when they are cooked. Then add the eggs and continue as per the recipe.

For the omelette with tuna and onion, excellent to be enjoyed cold with mayonnaise and salad, add 2 cans of well-drained tuna directly to the eggs, before adding them to the pan. Cooking times and methods remain unchanged.

As mentioned, you can make it tastier by adding 2 tablespoons of grated cheese (parmesan or pecorino) or aromatic herbs such as parsley, marjoram or sage to the beaten eggs.

We recommend you also try Alessandro Borghese's onion omelette , a true hymn to this often mistreated vegetable.

As far as cooking is concerned, for a lighter version you can opt for the onion omelette in the air fryer or cook ours in the oven at 200°C for 25-30 minutes.

Conservation

The omelette will keep in the refrigerator for 2-3 days, well wrapped in cling film. You can enjoy it at room temperature or reheat it for a few minutes in a pan or in the microwave.

Read also
How is the omelette made? Here are the rules and best advice

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