Mireille Johnston

Omelette Moissoniêre

Onion and Clove Omelet

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
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.

Ingredients

  • 3 or 4 large onions
  • 3 or 4 cloves
  • 1 tablespoon red wine vinegar

Method

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