Caramelized Onion and Roth Käse Gruyère Omelet
An omelet of gourmet dimension with three types of caramelized onions and Gruyère cheese. Recipe by Chef Franklin Becker.
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
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.