Fluffy eggs are filled with flavorful caramelized onions and sharp Swiss cheese in an omelette inspired by the flavors of French onion soup.
An Easter Monday Omelette
Around the world, Easter Monday is a day of relaxing with friends and family, enjoying the leftovers from the prior day’s feast.
For the people of Bessiers, a town near Toulouse in Southern France, Easter Monday is the day to enjoy an omelette.
But, not just any omelette.
Legend has it that, while traveling through the region, Napoleon and his army rested near Bessières. While there, Napoleon ate an omelette prepared by a local innkeeper. He found this omelette so delicious, he ordered the whole town to gather and prepare a huge omelette for his army.
After this, a tradition began of feeding the poor of the town with an omelette for Easter.
Other towns in France have adopted the tradition of an omelette festival, which has now spread to Belgium, Argentina, Canada, and even Louisiana in the States.
Bessières’ omelette, being the original, is the largest, using around 15,000 eggs.
Now that’s a big omelette.
Our French Onion Omelette
While our omelette was not quite that big, it did pack a lot of French flavor.
We stuffed this baby with caramelized onions and Swiss cheese, creating a filling incredibly reminiscent of French Onion Soup.
French Onion Omelette
- 1 onion, halved and sliced thin
- ½ c beef broth (we prefer low sodium)
- 1/8 tsp tarragon
- dash ground black pepper
- 5 eggs
- 1 Tbsp water
- ½ tsp salt
- 2 oz Swiss or Gruyere cheese, sliced or shredded
- In a medium, non-stick frying pan heat onions until they begin to sweat. Add broth, tarragon and pepper. Cover and simmer onions until golden and all the liquid has evaporated, 10-15 min.
- Remove onions from pan.
- Beat together eggs, water and salt.
- Once the onions have been removed from the frying pan, coat the pan with a little cooking spray.
- Pour eggs into the pan, cover, and cook over medium heat until the eggs are firm 5-7 minutes.
- Once the top of the eggs is no longer runny, distribute onions over half of the eggs. Layer the cheese over top of the onions.
- Carefully fold the non-onion and cheese half over the filling.
- Cover, and cook for an additional 2-3 minutes, until cheese is melted.