Paula Wolfert

Provençal-Style Flat Omelet with Blue Cheese and Caramelized Onion

Preparation info

  • Serves

    3 or 4

    Appears in

    Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

    Mediterranean Clay Pot Cooking

    By Paula Wolfert

    Published 2009

    • About

    Here’s another Provençal omelet, this one topped with a mix of caramelized golden onions, cooked slowly in a cazuela with milk and blue cheese. You can make the topping in advance.

    Ingredients

    • 1 large onion, quartered lengthwise and thinly sliced
    • 4½ tablespoons unsalted butter
    • ¼ teaspoon

    Method

    1. Put the onion, 2 tablespoons of the butter, the salt, and the sugar in the cazuela set over low heat. Cover and steam the onion for 45 minutes, until very soft. Season with the pepper.
    2. Uncover, raise the heat to medium, and cook, stirring, until golden brown, 10 to