Omelette Moissoniêre

Onion and Clove Omelet

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This omelet is called moissonière because it was eaten cold under the trees after the harvest (la moisson). It can also be served warm.


  • 3 or 4 large onions
  • 3 or 4 cloves
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 8 eggs, beaten with a fork
  • salt
  • pepper


Peel the onions. With a sharp knife make an incision in each and put in a clove. Place the onions in a bowl of water, add the vinegar, and marinate them for half a day. Then dip them in boiling water for a few minutes and drain. Remove the cloves and slice the onions into thin slices.

Heat 1 tablespoon of the olive oil in a heavy frying pan. Add the onions and sauté them for about 5 minutes, or until they are tender. Meanwhile, beat the eggs in a bowl and add salt and pepper. Add a little olive oil to the onions. Season the beaten eggs with salt and pepper and pour over the onions. Cook for a few minutes until firm underneath (see Basic Omelet-Making Procedure), then cook the other side for 1 or 2 minutes. Sprinkle with a little olive oil.