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Onion Omelet

A simple omelet folded around a spoonful of Soubise onion puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Onion Omelet

Ingredients

Directions

  1. Prepare an omelet in the usual way.

  2. Heat 1 spoonful of puree Soubise.

  3. Roll the puree into the omelet.

  4. Serve while hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Eggs
Set to form the body of the omelet, giving it structure and a tender texture when cooked.
Puree soubise
Adds moisture and onion flavour, rolled through the omelet as its filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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