Omelette with Onions

Name: Omelette with Onions
Ingredients: Peel and cut in small pieces two medium-sized onions; with two ounces of butter; twelve eggs, which you have beaten for a moment

From French dishes for American tables, 1886

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 73. The excerpt below is the record exactly as published.

Omelette with Onions. Peel and cut in small pieces two medium-sized onions, and put them in a frying-pan on a gentle fire with two ounces of butter. When very slightly colored, add to them twelve eggs, which you have beaten for a moment

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