Name: Omelette a L'ognon
Ingredients: 1 tablespoon butter; 1 large onion, minced fine; Omelet mixture (see receipt)

Why it works: Butter and onion are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 42,912 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Omelette a L'ognon

Ingredients

1 tablespoon butter
1 large onion, minced fine
Omelet mixture (see receipt)

Directions

Melt the butter in a pan over medium heat.
Add the minced onion and cook until tender.
Prepare the omelet mixture as directed.
Pour the omelet mixture into the pan with the cooked onion.
Stir once to combine, then finish cooking the omelet.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + oniontop 15% of all pairs

Smell alikemoderate

Cooked together42,912 recipes

Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Tomato Soup526 recipes

Brown Bread461 recipes

Mutton Broth292 recipes

Yorkshire Pudding264 recipes

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Omelette a L'ognon