Omelet ‘Du Jour’

Omelet ‘Du Jour’
From Chicago’s Au Cheval

The French can inject ooh-la-la into just about anything, even eggs. Take the omelet(te).

Sophisticated spelling aside (it’s spelled “omelette” in France), the French omelet is rolled into an elegant cigar, while the American omelet is folded over into a half-moon bulging with ingredients. Continuous stirring creates a silky, smooth texture, and the omelet’s brief cooking time results in an even, pale yellow complexion. At Au Cheval, chefs combine the best of both worlds; but French or American, there’s only one word to describe their omelet “du jour” — delectable.

Makes: 1 omelet

1/4 cup (1/2 stick) butter
3 fresh eggs, preferably organic
1/4 teaspoon salt
1 tablespoon clarified butter or olive oil
Handful of spinach
1 heaping tablespoon caramelized onions (see below)
Chopped fines herbs: tarragon, chervil, chives, parsley
3 tablespoons crumbled blue cheese
Chopped chives
Caramelized onions

Caramelized onions
Makes: about 1 cup, enough for 4 omelets

2 large red onions, sliced
2 tablespoons clarified butter or olive oil

Heat an oven-safe nonstick pan over low heat and add butter followed by a few drops of water to emulsify into beurre monté (scoop out about 1 tablespoon for finishing). Crack eggs into pan and sprinkle with salt. Stir vigorously with a spatula like you’re making scrambled eggs.

When eggs start to form ribbons, keep stirring until they are halfway set. Scrape bottom of pan with spatula and slam pan down on the counter so that any remaining liquid fills in the gaps.

Heat broiler on medium and slide pan under it.

Meanwhile, combine clarified butter, spinach and caramelized onions in a small skillet over medium-low heat and warm through. Stir in fines herbs.

When omelet is almost completely set, add cheese. Slide it back under broiler until cheese melts. Remove.

Preparing Omelet ‘Du Jour’

Spoon vegetables onto one half of omelet, fold over, and flip onto a plate. Top with reserved beurre monté and chives. Serve immediately.

Preparing Omelet ‘Du Jour’

Directions: Caramelized onions
The key to good caramelization is to cook the onions over an extremely low heat very slowly to draw out their natural sweetness. Do this in advance.

Preparing Omelet ‘Du Jour’

In a large skillet, combine onions and clarified butter. Cook over lowest heat setting on your stove, stirring every few minutes until onions wilt and turn a rich, brown color, at least 45 minutes. Add more butter, if necessary, to prevent sticking.

Preparing Omelet ‘Du Jour’