Recipe: Caramelized Onion and Goat Cheese Omelette

Can I tell you a secret?  My current food crush is the onion.  I know, I know.  You’re all, Onions?  Really?  But yes.

The humble onion, while it looks rather plain on the outside, is this magical flavor-starter in so many recipes.  Rice pilaf, Spaghetti Sauce, Stuffed Peppers, and more.  Without fail, any time I start to cook an onion, my husband instantly says to me, Something smells good.  Every.  Time.

And while onions go swimmingly well in many recipes, they’re especially awesome caramelized.  In fact, when I find myself getting into a food rut, caramelized onions are just the thing to break me out.  I love them on top of pizza, in salads, and especially in omelettes.

In this omelette version, the sweet flavors of the onion pair beautifully with goat cheese and a few sprinkles of dill.  This is a breakfast worth waking up for, or a light lunch to help you power through the day.  Bottom line: When in doubt, caramelize an onion.

Caramelized Onion and Goat Cheese Omelette

Ingredients:

• 1 TBSP caramelized onion (recipe to follow)
• 2 eggs
• 1 tsp coconut oil or butter
• 1 TBSP goat cheese
• 1/4 tsp dill

Directions:

1. Heat a small frying pan over medium-low heat and melt your coconut oil or butter in it.  Meanwhile, whisk your eggs in a bowl.
2. When the pan is warm, add the eggs.  Keep cooking at this low temperature until the eggs start to set around the edges.  Then, sprinkle in the caramelized onions, goat cheese, and dill.
3. Cook for another minute until the eggs are no longer translucent.  Then, fold the omelette in the pan, and continue cooking for another few seconds.  It’s ok if the middle is still a touch gooey, as the eggs will keep cooking when removed from heat.
4. Slide the omelette from the pan, onto a plate and then proceed to eat and drool.

Caramelized Onions

Ingredients:

• 1 yellow onion, cut into 1/4 inch slices
• 1 TBSP olive oil
• 2-3 tsp balsamic vinegar

Directions:

1. Heat the olive oil over low heat, then add the onions.  Toss the onions to coat them in the oil.
2. Let those onions cook away over low heat for 40-45 minutes.  You can stir them every so often, but no bigs.  Seriously, just walk away.
3. After about 40 minutes, check on the onions.  Stir in the balsamic vinegar and cook for five minutes more.