Lou Meissounenco

Thick onion omelette

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


Per person

  • ½ tablespoon pork fat
  • 1 onion the size of a billiard ball
  • 2 eggs


Choose a frying pan in which the eggs will be about 1 cm (½ in) deep. Melt the fat and fry the sliced onion gently in it, allowing it to take on only a little colour. While it is cooking, break the eggs in