Omelette with white onions, Provençal style

Ingredients for 4 servings:

• 300 g onion(s), small, peeled
• 3 cloves
• 2 tbsp white wine vinegar
• 2 tbsp olive oil, cold-pressed
• 4 large eggs, fresh and at room temperature
• 1 tbsp crème fraîche
• some salt
• some black pepper, ground

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

White onion omelette

Soak the onions with the cloves and vinegar in 1/4 liter of cold water for 6 hours. Drain and boil in salted water for about 5 minutes. Refresh briefly in ice-cold water and cut into thin slices. Fry in 2 tablespoons of olive oil for about 4-5 minutes until golden brown. Crack the eggs into a bowl with the crème fraîche, salt, and pepper. Add the onions. Heat the remaining olive oil in a pan and add the egg mixture. Fry for 4 minutes on each side over a moderate heat. Serve cold with fresh pain de campagne at a picnic.