Lyonnaise cuisine is world famous, and Lyon is generally acknowledged to be the food capital of France. So as you’d expect a Lyonnaise omelette is, though simple, very rich.
In France, omelettes must be slightly runny or be considered overcooked. They are very popular and have been for centuries – even Napoleon was a fan. A traditional Omelette à la Lyonnaise is flavoured with onions and parsley, but you can also add mushrooms and/or sausage or your favourite filling.
Ingredients for 4 omelettes
4 medium sized onions sliced finely
40g (/15oz/ 1/8 cup) butter
2 Tablespoons finely chopped parsley
1 Tablespoon water
Salt and pepper
Knob butter (optional)
Melt most of the butter in a pan (leave a knob for later) and gently fry the onions until they’re soft and golden. Then let them cool a little.
Beat the eggs with the tablespoon of water and season with salt and pepper.
Add the cooked onions and the chopped parsley.
Melt the remaining butter and pour in the egg mixture.
Cook the omelette to your taste (my neighbour says for about two minutes but you might prefer it less runny).
Serve folded in half.
Optional: Melt a knob of butter and when sizzling and golden, pour over the omelette. You can leave this step out if you prefer!
More deliciously simple French dishes
Reblochon Pithiviers – a cheesy pie that’ll make you happy
Pissaladiere – a sort of southern French pizza that’s easy to make and utterly scrumptious
Courgette fritters or zuchinni cakes that are just so moreish…