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Title: Flat Onion Omelet (Shulman)
Yield: 6 Servings

Ingredients

      2    cloves; as needed (up to 4)
      1 lb sweet white onions; peeled
      2 tb red wine vinegar
      2 tb olive oil
      9 lg eggs; or 6-eggs and 7-egg
           -white
      3 tb skim milk
      1    salt and pepper; to taste

Instructions

1. Stick a clove into each onion and soak for half a day in water to which
you have added the vinegar. Drain, pat dry, and mince. (This step is
optional: You will have a good omelet if you don't do it.) See TIP!

2. Heat half the oil in a large heavy-bottomed nonstick skillet over
medium-low heat and add the onions. Saute, stirring often, for 10 minutes,
until slightly colored but not browned. Remove from the heat.

3. Beat the eggs in a bowl. Add the milk, salt, and pepper. Stir in the
onions. Wipe out the surface of the pan with paper towels.

4. Heat the remaining olive oil in the pan over medium-high heat. Drizzle
in a bit of egg; if it sizzles, pour in the egg and onion mixture. Tilt and
swirl the pan to coat the bottom evenly and gently lift the edges of the
eggs to let egg run underneath. Shake the pan gently, turn the heat to low,
cover, and cook for 10 minutes, until just about set. Meanwhile, PREHEAT
the broiler.

5. Finish the omelet under the broiler about 3 minutes from the heat, for 1
to 3 minutes, until the top is set and just beginning to brown. Remove from
the heat, cut into wedges and serve. PER WEDGE: 182 cals, 12g fat (59%
cff).

SERVE hot or cold. It will keep for a day in the refrigerator.

TIP! REDUCING THE PUNGENCY OF ONIONS. In Provence certain recipes for
oniony dishes call for sticking a clove in the peeled onion and soaking it
for half a day in vinegared water. Onions treated this way are extremely
sweet when cooked and often are more digestible. Uncooked onions treated
this way are much milder.

>"La meissouneiro Omelette moissonniere" from "Provencal Light," by Martha
Rose Shulman (Bantam, 1994). "The moisson is the harvest and this is one of
the typical lunches that Provencal farm workers would carry in their sacks
when they went off for a long day in the fields." >Edited by Pat Hanneman
>Submitted to McRecipe Mar98

Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman

Posted to MC-Recipe Digest by KitPATh on Mar 19,
1998

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