Omelette aux oignons et fromage – French omelette with onion and cheese Recipe
A simple but very tasty omelette with sautéed onion and melted cheese, inspired by French café breakfasts. In France, omelettes are more often eaten for a quick lunch than for breakfast, usually with a green salad and a piece of baguette. Soft eggs, sweet onion and gooey cheese make a hard-to-beat combination.
A café-style French omelette that turns a few basic ingredients into a comforting, cheese-filled meal ready in minutes.
Chef's tips
Control the heat so the omelette sets gently without browning too much. Don’t overcook – take it off the heat while the centre is still slightly creamy for the best texture.
How to serve
Serve with a green salad dressed with vinaigrette and a piece of baguette for a classic French-style lunch. You can also add a few cornichons on the side for extra tang.
Ingredients
- egg - 4 pieces
- onion small - 1 pieces
- cheese grated, well-melting yellow cheese - 50 g
- butter - 15 g
- milk optional, for a fluffier omelette - 2 tablespoons
- chives chopped, optional - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Peel the onion and slice it into thin wedges or dice it finely.
- Heat half of the butter in a medium frying pan over medium heat. Add the onion and fry for 5–7 minutes, stirring often, until it softens and lightly browns. Push the onion to one side of the pan.
- In a bowl, beat the eggs with the milk (if using), add a pinch of salt and pepper. Whisk with a fork or whisk until the mixture is uniform and slightly foamy.
- Add the remaining butter to the pan and let it melt on the free part of the pan. Pour in the egg mixture, tilting the pan slightly so it spreads evenly.
- For the first minute, gently lift the set edges of the omelette with a spatula and tilt the pan so the uncooked egg flows underneath. Cook over medium-low heat for 3–4 minutes, until the bottom is set and the top is still slightly moist.
- Sprinkle the top of the omelette with the grated cheese and the sautéed onion, leaving a free edge on one side to make folding easier.
- When the cheese starts to melt, fold the omelette in half to cover the filling. Cook for about 1 more minute, until the centre is hot but the eggs inside are still tender.
- Slide the omelette onto a plate, sprinkle with chopped chives and serve immediately.
Storage
If you have leftovers, cool the omelette quickly, cover and store in the fridge for up to 24 hours. Reheat gently in a pan over low heat or in the microwave, knowing the texture will be firmer than when freshly made.
This is my go-to omelette when I want something warm and comforting that still feels a bit like eating out in a French café.
