The onion omelette is a simple yet extraordinarily tasty dish, a true staple of Italian home cooking. With its intrinsic sweetness and soft texture, the caramelized onion pairs perfectly with the richness of eggs, creating a blend of flavors that comforts and delights with every bite. Perfect for a quick lunch, a light dinner, or an outdoor picnic.
Rich in vitamins, especially vitamin C, and minerals like potassium and phosphorus, onion is also a source of antioxidants, compounds that help counteract the action of free radicals and protect our cells. Some studies suggest that regular consumption of onions may have beneficial effects on the cardiovascular system, helping to maintain low cholesterol levels and blood pressure.
Onion, with its pungent aroma and flavor that ranges from sweet to spicy, is a true pillar of world gastronomy. There is almost no cuisine that does not use it as an aromatic base for countless preparations.
But beyond its fundamental role in sautés, soups, side dishes, and second courses, onion also boasts a millenary history and interesting beneficial properties for our health.
Below I leave you other recipes to make a different omelette each time and then let’s go right below the photo to discover how to prepare the onion omelette!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Onion Omelette Ingredients
- 4 onions (medium-sized)
- 6 eggs (large)
- 1.5 oz grated Parmesan (optional)
- 1 tsp thyme
- to taste basil
- 3 tbsp extra virgin olive oil
- 2 pinches salt
- to taste black pepper
Onion Omelette Preparation
Prepare the onions: Peel the onions, cut them in half, and then into thick slices.
Sauté the onions: In a non-stick pan about 9-10 inches in diameter, heat the extra virgin olive oil over medium-low heat.
Add the sliced onions, a pinch of salt, and let them soften slowly for about 20 minutes, stirring occasionally.
The onions should become soft, transparent, and slightly golden, releasing their natural sweetness.
If necessary, add a tablespoon of water during cooking to prevent sticking.Prepare the eggs: In a large bowl, beat the eggs with a fork or hand whisk.
Add the grated Parmesan, a pinch of salt, and a grind of black pepper.
If you like, also add a pinch of thyme and some chopped basil leaves.Mix well to combine all ingredients.
Combine the ingredients: When the onions are well cooked, distribute them evenly at the bottom of the pan.
Pour the beaten eggs over them, ensuring they completely cover the onions.Lower the heat to minimum, cover the pan with a lid, and let the omelette cook for about 10-15 minutes, or until the edges are set and the center is slightly moist but not liquid.
Flip the omelette (optional): If you prefer an even cooking on both sides, you can flip the omelette.
There are two ways to do this:With a plate: Turn off the heat. Place a flat plate on top of the pan and, holding it firmly, quickly flip the omelette onto the plate.
Return the pan to the heat (adding a drizzle of oil if necessary) and gently slide the omelette from the plate into the pan, with the uncooked side facing down.
Cook for another 2-3 minutes without the lid, until this side is also golden.
Under the grill: If the pan has a removable handle or is oven-safe, complete the cooking by placing the omelette under the oven grill for a couple of minutes, until the surface is golden, being careful not to burn it.
Once cooked, slide it gently onto a serving plate. You can serve it hot, warm, or even cold, cut into wedges.
Storage advice and variations for Onion Omelette
The omelette can be stored in the refrigerator for 2 days in an airtight container.
If you want to serve it as an appetizer, once cold, cut it into cubes, or cut it in half, fill it with cold cuts and cheeses, and then cut it into wedges.
You can replace one egg with 50 ml of milk to make it lighter.
The omelette is also delicious with red onions.
If you prefer, you can use chopped parsley instead of thyme and basil.
