Omelette aux Oignons

• 2 tablespoons olive oil
• 1 pound (about 10 to 12) small white onions, finely minced
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Heat 1 tablespoon of the olive oil in a frying pan, add the onions, cover, and cook over a low flame for 30 to 40 minutes. The onions must remain pale, yet be very soft. To the eggs in a bowl, add salt and pepper and the onions.

Heat 1