French Omelet Recipe With Caramelized Onions and Goat Cheese Recipe

Directions

1. Make the caramelized onions: To an 8-inch nonstick skillet over medium-low warmth, add the butter and oil. When the froth subsides, add the onion, thyme, bay leaf, and a pinch of salt and prepare dinner, stirring ceaselessly, till the onions are tender, translucent, and deeply golden brown, 8–10 minutes. (If the onions begin to follow the underside of the skillet, add a splash of water and use a silicone spatula or picket spoon to loosen and scrape up the browned bits.) Discard the thyme and bay leaf and season to style with black pepper. Switch to a medium bowl. Wipe the skillet clear with a paper towel and return it to the range.

2. Make the goat cheese filling: To the bowl with the onions, add the goat cheese, heavy cream, herbs, and lemon zest and season to style with salt and black pepper. Utilizing a whisk or hand mixer, whip till easy. Switch to a piping bag if utilizing. Put aside.

3. Make the gruyère sauce: In a small pot over medium-high warmth, deliver the cream to a simmer, stirring ceaselessly, about 3 minutes. Stir within the gruyère till the cheese is melted and the sauce is easy. Take away from the warmth and put aside.

4. Make the omelet: In a medium bowl, whisk collectively the crème fraîche and eggs till no streaks of egg white or crème fraîche stay. Season with salt and black pepper. To the identical nonstick skillet over medium warmth, add the butter and swirl to coat. When the froth subsides, add the egg combination and prepare dinner, shaking the skillet ceaselessly together with your non-dominant hand and utilizing a silicone whisk or fork (see headnote) together with your dominant hand to stir constantly whereas scraping the perimeter, till the combination begins to thicken and the underside of the skillet begins to look, about 1 minute. Pipe or spoon 3 tablespoons of the goat cheese filling barely beneath the halfway level of the skillet throughout the egg combination, leaving about 1 inch of area at each ends. Working shortly, use a silicone spatula or fork to softly fold the egg towards the sting of the skillet reverse the deal with and canopy the goat cheese filling. Grip the skillet together with your dominant hand, palm dealing with up, then maintain a serving plate in your different hand and relaxation the lip of the skillet on the sting of the plate. Tilt the skillet towards the plate and let gravity roll and invert the omelet, seam-side down, onto the plate. 

5. Pour the gruyère sauce across the omelet, garnish with chives, and serve heat.