From the Kitchen of The Pearl of Seneca Lake B & B
Carmelized Onion / Goat Cheese Omelet
Carmelized Onion / Goat Cheese Omelet Recipe
¼ cup olive oil
3-4 large yellow or white onions, cut into thin strips
¼ cup balsamic vinegar
¼ tsp salt
1/8 tsp pepper
In a large fry pan, heat the oil over medium heat. Add the onions and saute for 20-25 minutes or until the onions turn a golden brown. (Do not cook over high heat as the onions will char before the insides have softened and sweetened.
As the onions turn a rich brown color, clear a space in the center of the pan and pour the balsamic vinegar in, letting it reduce coating the onions. Add the salt and pepper.
8 large eggs
2 tbsp heavy cream
4 tsp butter
Goat cheese crumbles or a log of goat cheese, sliced thin
Whisk together 2 eggs, salt and pepper and ½ tbsp heavy cream.
Melt 1 tsp butter in an 8 inch fry pan over medium heat. When the butter stops foaming, add the whisked eggs and let set for about 30 seconds. Using a heat proof spatula, lift a side of the eggs letting the uncooked egg flow under the cooked egg.
Distribute some of the caramelized onion on one half of the omelet and sprinkle with the goat cheese.
Fold the omelet in half and slide onto a plate. Repeat with the remaining eggs.