Hot Onion Omelet with Vinegar

Omelette à la Lyonnaise

Preparation info

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Lyons, to everyone in France, is known as the gastronomic capital of the world. What that means depends on who mouths the words. For the guidebooks and the foreigners it usually means elegant pike quenelles in crayfish sauce, truffled chickens, artichokes stuffed with foie gras, salmon in Champagne, bass in pastry—the fare of the starred and sometimes very good restaurants, for instance, that of the famous mères Lyonnaises and their successors and that of Point and his successors. To others—les vicieux—it means the mâchon, a morning meal of hearty and attractively vulgar preparations washed down with a cool abundance of Beaujolais, vibrant in its tender youth. Typical of this food are boiled pigs’ tails and rinds, quaint salads of lambs’ trotters and testicles, agrestic terrines, sausages poached in white wine with boiled potatoes, tripes in every conceivable form—and the following omelet. Sautéed onions and a pan washed up with vinegar melt into a single recurrent theme in Lyonnaise cooking.