Caramelized Onion Crespèu Time: 30 minutes
1 large onion or 2 small
2 cloves garlic
2 tbs chicken stock
1/4 cup olives, sliced, Kalamata are best
a few whole olives for garnish
4 eggs
1 tsp thyme
1 tbs olive oil
1 tbs olive oil, the good stuff
Thinly slice onions and mince garlic. Heat oil in medium nonstick skillet. Add onions and garlic and sauté over medium-low heat until onions are tender and starting to turn golden. Add chicken stock and cover. Continue to cook for another 20 minutes, until very soft. Remove cover and cook off any liquid, if necessary. Slice olives. In medium bowl whisk eggs and thyme. When most of the liquid is gone from the onions spread them out nicely in the pan and pour in the eggs. Turn heat up to medium. Do not stir. Sprinkle the olives on top. When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. When done, flip it over again so that the olives are on top, cut into wedges. Drizzle with the good olive oil and serve, 2 wedges each, garnished with whole olives. I drizzled with Truffle Oil - if you have it....
Cooking for Two? Or more?
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