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Because in food I trust. In all forms and shapes. 

Omelet with brie and caramelized onions

Omelet with brie and caramelized onions

Ingredients

4 eggs
sea salt to taste
freshly-ground black pepper to taste
10 g butter
2 sprigs thyme, leaves only
100 g brie, sliced

caramelized onions:*
30 ml olive oil for frying
300 g peeled red onions, thinly sliced
2 sprigs thyme, leaves only
70 g Demerara sugar
75 ml raspberry vinegar
1/2 tsp freshly-ground black pepper

serving suggestions:
toast

Prepare

Place all the ingredients for the onions in a pot and heat on high heat until the sugar dissolves and begins to bubble. Turn the heat down to medium and caramelize until the onions are soft and done to your taste. I like my onions a bit firm, so it takes me about 15‒20 minutes.

Beat the eggs, salt, and pepper in a bowl with a fork.

Melt butter in a heated pan; add the thyme and eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.

When all the liquid has been tipped to the sides, turn off the heat and let sit for 1‒2 minutes. On one-third (left outer) place the cheese and caramelized onions. Fold the right hand third into the centre and again over the filled third. Cut in half and serve on toasted bread.

* You will have left-over onions; they can be used for a cheese plate, beet salad, a roast, or next week’s breakfast.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s

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