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An omelet of gourmet dimension
with three types of caramelized onions and gruyère cheese.
Recipe by Chef Franklin Becker.
Caramelized
Onion and Roth Käse Gruyère Omelet
- 1 tablespoon butter
1 Spanish onion, thinly sliced
1 Vidalia onion, thinly sliced
1 red onion, thinly sliced
12 large eggs
1 cup heavy cream
Clarified butter
8 ounces Wisconsin Roth Käse Gruyère cheese, shredded
Salt and pepper to taste
- Melt butter in large sauté
pan over low heat. Add onions. Cook slowly, stirring occasionally,
for 1 to 1 1/2 hours or until browned and caramelized. Spread
on baking sheet to cool.
- Final Preparation: Whisk
eggs until well-beaten. Whisk in cream.
- For each omelet, coat
bottom of 8-inch omelet pan with clarified butter. Add 1/4 of
egg mixture (1 scant cup). Cook over medium heat until eggs are
set but still shiny. Top with desired amount of onions and cheese.
Fold over and turn onto plate. Repeat with remaining ingredients.
Makes 4 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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