Lyons Onion Omelette

Lyons Onion Omelette

Ingredient (for 4 )
- 8 eggs, beaten with 4 tbsp water
- 2 onions, finely sliced
- 2 tbsp chopped parsley- 45 g buttersalt and pepper
-4 tbsp vinegar

Step by step
1. Heat the butter in a large omelette pan on a low heat and in itbrown the onions, mixed with the parsley.
2. Season them with salt and pepper, then pour the eggs over the onion mixtureand cook the omelette until the underneath is brown and thetop almost set.
3. Turn it like a pancake, cook for another minute, and transfer it to a warm serving dish.
4. Add the vinegar to the hot pan, bring it quickly to the boil,and sprinkle it over the omelette just before serving.

Source : FELIX BENOIT AND HENRY CLOS JOUVELA CUISINE LYONNAISE