Omelet with Onion

Ingredients

• Peel and slice two onions
• beat six eggs into a basin
• fry them in a frying-pan with two ounces of butter till nicely browned
• add salt and pepper to taste

Method

1. 1

   Fry onions in butter until browned.

2. 2

   Beat eggs with salt and pepper, pour over onions, stir, fold, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 53. The excerpt below is the record exactly as published.

OMELET WITH ONION. Peel and slice two onions; fry them in a frying-pan with two ounces of butter till nicely browned ; meanwhile beat six e^^ into a basin, and add salt and pepper to taste. When the onions are properly browned add a little more butter to the frying-pan, then pour the mixture of eggs into it, stir in the usual way, fold, and serva 266. OMELET WITH TOMATOES. Peel, cut in slices, and squeeze the water out of three tomatoes, fry them in a frying-pan with two ounces of butter for a few minutes, and sprinkle a little salt and pepper over them. Meantime break -and beat six eggs, with salt and pepper, into a basin as before* melt two ounces of butter in the frying-pan, pour the eggs in and stir in the usual way, and when nearly cooked draw the pan away from the fire, spread the tomatoes over the omelet, push the pan over the fire again, fold as before, and serve. 120 PRACTICAL HOUSEHOLD COOKERY. 257. OKELET WITH HSH. Cut in small pieces, properly boned, any cooked fish that may remain from the previous day's dinner ; fry it in a frying-pan with a little butter. Meanwhile prepare an omelet in the usual way, mix the fish with it, fold, and serve. 258. OMELET WITH KIDNEYS. Procure two or three sheep's kidneys ; take the skin off and cut them in thin slices; put these into a stewpan, moisten with Espagnole sauce or good gravy, sprinkle with ] salt and pepper to taste, add half a glass of sherry, and let them simmer till cooked. ^leanwhile prepare an omelet with six or eight eggs, spread the kidneys over it when cooked, sprinkle a little finely-chopped parsley, fold, and serve. A few slices of mushrooms added to the kidneys will improve the omelet. 259. OMELET WITH ARTICHOKE. Blanch and cut in small quartei^s, the hearts of three or four artichokes, fry them in butter for a few minutes, and proceed to mix with the omelet as for the tomatoes. 260. OMELET WITH CHEESE. Beat six eggs in the usual way with salt and pepper; add four tablespoonfuls of grated cheese, then proceed with this as in other omelets, and when on the dish sprinkle a little more grated cheese on the top with a spoonful of good gravy, and serve. PRACTICAL HOUSEHOLD COOKERY. 121 261. OMELET WITH CHEESE, No. 2. Beat six eggs into a basin

Cook this with the app: pantry check, scaling, and the assistant.