Name: Provençal-Style Flat Omelet with Blue Cheese and Caramelized Onion
Yield: Serves 3 or 4
Cuisine: France
Ingredients: ½ cup milk; 2 ounces creamy Roquefort cheese, cut into small pieces; 6 eggs; 1 large onion, quartered lengthwise and thinly sliced; ¼ teaspoon sugar; ¼ teaspoon freshly ground black pepper; 4½ tablespoons unsalted butter; ¼ teaspoon salt

Preparation info

Serves
3 or 4

Appears in

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

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.
Uncover, raise the heat to medium, and cook, stirring, until golden brown, 10 to

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Provençal-Style Flat Omelet with Blue Cheese and Caramelized Onion

Ingredients

Method

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