This French Onion Soup Omelette is a game changer to the omelette family. But Carmen, how do you put soup IN an omelette? Fair enough question. Technically there’s no soup ‘in’ the omelette, however, I’m just recreating the exquisite flavor of my favorite soup to go inside an omelette. Why? Because French Onion Soup is one of my favorite soups, and because making the same ole omelettes is getting boring… and ultimately, why not? Inspired by a dish I ate at Herb & Wood in San Diego, this recipe is sure to turn some heads at the breakfast table.
Before we dive into the thick of things, I wanted to have a quick chat about the pan to use while making an omelette. And as riveting as that sounds, I promise it won’t be a long one. But hear me out, and learn from my omelette mistakes.
Invest in an omelette pan.
Literally every time I was at Williams Sonoma I said to myself, “Get yourself an omelette pan,” only to counter my own argument with, “Nah, I’ll never use it.” LIES. I love making omelettes, but I was using a large and heaving frying pan, and at 12″, I couldn’t make anything smaller than a gigantic omelette. If I had just bought a damn omelette pan years ago, omelette making would have been so much easier! Anyways, treat yourself to a smaller, light weight, even-heating pan.
What you need to make a French Onion Soup Omelette
- Unsalted butter (or sub 1 Tbs of olive oil)
- Dried tarragon
- Beef broth
- Caramelized onions, click here for recipe
- Swiss cheese (or Gruyère cheese)
- Salt & Pepper to taste
Please keep in mind, if you’re making caramelized onions while making this recipe, it will add an additional 40 minutes to your total time (if you use the recipe linked above). If you don’t have time to make the onions the same morning as the omelettes, no sweat. It’s fine to make them the night before, and store in the fridge. You can warm them the following morning, before putting them in your omelette!
How to make a French Onion Soup Omelette
First things first, if you’re making Caramelized Onions the morning of making these omelettes, start there. If you’ve made them the previous evening, then continue on with these steps!
Using a fork, whisk eggs and then set aside while you heat your pan. A common question that’s asked is: what temperature of heat is best for cooking an omelette? I always cook mine on a medium-high heat, and found it’s worked the best. Once your pan is heated, add the butter, let melt and spread around the pan ensuring the entire pan is coated!
Pour the eggs into the center of the pan, stirring with a silicone spatula for 5 – 10 seconds. Now, as tempted as you’ll be to keep poking at them, don’t. Let them rest and cook. Once the omelette begins to set, run your spatula around the edges of the omelette and let the undercooked eggs flow under.
Before omelette finishes cooking (still slightly runny and shiny on top), sprinkle cheese, caramelized onions, and tarragon onto one side of the omelette. Let the cheese warm for a bit, and then pour the beef broth overtop (over the side with all the ingredients on). Then gently take your spatula and fold omelette closed (you got this!).
Once the omelette is folded, let it cook in the broth for 1-2 minutes. Here comes the finale! Carefully slide the omelette out of the pan and onto a plate. Don’t worry if: A) The broth splatters, you can always blot the plate, and B) There’s an excess of broth on the plate. A little extra broth is fine, as it’s delicious to dip the eggs in. Once that’s all said and done, sprinkle with a little tarragon and serve hot!
Want more delicious recipes? Check out these below:Print
Change up your basic breakfast with this delicious recipe! Who would have thought a soup inspired omelette would taste so good?
- 2 tsp of unsalted butter (or sub 1 Tbs of olive oil)
- 4–5 eggs*
- 1 tsp of dried tarragon
- 1/4 cup beef broth
- 1/3 cup caramelized onions, click here for recipe
- 1/3 cup of Swiss cheese*, shredded
- Salt & Pepper to taste
- Using a fork, whisk eggs and set aside while you heat your pan
- Heat pan over medium-high heat for 2-3 minutes before adding butter; once ready, add butter and spread around pan (ensuring entire pan is coated)
- Pour eggs into center of the pan, stirring with a silicone spatula for 5-10 seconds
- Let the eggs cook; as the top of the omelette begins to set, run spatula around edges of omelette and let undercooked egg flow under
- Before omelette finishes cooking (still slightly runny and shiny on top), sprinkle cheese, caramelized onions, and tarragon onto one side of the omelette
- Pour beef broth over the side of the omelette with ingredients on it, then gently take your spatula and fold omelette closed
- Let cook for1-2 minutes in broth
- Slide omelette from pan to dish, sprinkle with a touch more tarragon and serve hot
Omelette pans can range anywhere from 8 inches to 12 inches. My omelette pan is still currently packed, so I used the only frying pan I have, which is 12″. If you’d like to make a smaller omelette in a smaller pan, 1/2 the recipe.
Give this recipe a go with either Swiss cheese or Gruyère cheese. Unfortunately, there’s not a huge cheese selection by my house here in Puerto Rico, so I could only find Swiss. However, Gruyère would be a fabulous choice too!
- Category: Bites
- Cuisine: American
Keywords: French onion soup omelette