Yield > 2
Ingredients :
7 cup Very finely chopped onions 4
to 5 large onions
1/4 cup Olive oil
4 x Eggs
Salt to taste
Method :
• Heat 1/4 cup olive oil until it crinkles, but is not yet
smoking. Put the finely chopped onion to fry over a hot flame.
Cover and do not stir during the first 20 minutes. Thereafter it
will be necessary to stir the onions more and more frequently
to prevent sticking. When the onions have been reduced to a
soft, brown puree (after about an hour's cooking), put them
aside for at least 5 minutes. (This much may be done several
hours in advance if more convenient.)
• Divide the onion mixture in two and add half to each of
two bowls containing two eggs beaten with a generous amount
of salt. Stir the mixture. Reheat the frying pan. You should not
have to add oil for the first omelet, but may need to for the
second. When the oil is on the verge of smoking, pour in one
mixture and keep shaking the pan and sliding a spatula or
knife around the edges of the omelet to keep it free and to
form a high, rounded edge. When the omelet is almost firm,
hold a plate upside down against the frying pan; invert both,
dropping the omelet onto the plate as you do so, then slip the
omelet back into the pan browned side up. This is easiest to do
if the plate you use fits neatly inside the frying pan. Shake the
pan while the second side browns. Serve at once. Repeat for
the second mixture.
• Comments: "Catalan Onion Omelet" (recipe included in
this database) is a good, rapidly made dish. "Andalusian Onion
Omelet" is a kind of miracle; it is more than the sum of its
parts. The long, slow frying of huge quantities of onion reduces
them to a puree which blends with the eggs to produce an
extraordinary dish, well worth the time it takes.
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