Ingredients
Serves 4
- 2 yellow onions
- 2 tbsp butter
- 1 tbsp red wine vinegar
- 1 tsp finely chopped fresh rosemary
- Omelette:
- 12 eggs
- 8 tbsp milk
- 4 tbsp butter
- 200 g Appenzeller® Black Label
- salt and pepper
- For serving:
- finely chopped chives
Preparation
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Peel and chop onions and place in a cold saucepan. Add butter and heat covered over medium heat. The onions will soon begin to release moisture and eventually cook in their own juices, resulting in a highly concentrated flavor. Stir with a wooden spoon every 5 minutes for 30 - 40 minutes. Be careful so they don’t burn. (If the onions begin to become dry, you can add the vinegar a bit earlier.)
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Remove the lid, add the vinegar and rosemary. Increase the heat and bring to a boil. Cook to reduce, while continuously stirring, for about 15 minutes. Set aside.
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Beat 3 eggs, 2 tablespoons milk, salt and pepper (season to taste) per omelette. Heat 1 tablespoon butter in a skillet over medium heat. Add egg
-
mixture and place 4 cheese slices on top.
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When the omelette starts to set around the edges but is still creamy on the surface, it’s ready to be served. Top with a generous spoon of caramelized onions and fold
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the omelette in half. Garnish with chives, salt and pepper.
Bon
Appétit
Appétit
