Appenzeller® Omelette with Caramelized Onions

Appenzeller® Omelette with Caramelized Onions

Serves 4

Caramelized Onions:

  • 2 yellow onions
  • 2 tbsp butter
  • 1 tbsp red wine vinegar
  • 1 tsp finely chopped fresh rosemary


  • 12 eggs
  • 8 tbsp milk
  • 4 tbsp butter
  • 200 g Appenzeller® Black Label
  • salt and pepper

For serving:

  • finely chopped chives


  1. Peel and chop onions and place in a cold saucepan. Add butter and heat covered over medium heat. The onions will soon begin to release moisture and eventually cook in their own juices, resulting in a highly concentrated flavor. Stir with a wooden spoon every 5 minutes for 30 – 40 minutes. Be careful so they don’t burn. (If the onions begin to become dry, you can add the vinegar a bit earlier.)
  2. Remove the lid, add the vinegar and rosemary. Increase the heat and bring to a boil. Cook to reduce, while continuously stirring, for about 15 minutes. Set aside.
  3. Beat 3 eggs, 2 tablespoons milk, salt and pepper (season to taste) per omelette. Heat 1 tablespoon butter in a skillet over medium heat. Add egg
  4. mixture and place 4 cheese slices on top.
  5. When the omelette starts to set around the edges but is still creamy on the surface, it’s ready to be served. Top with a generous spoon of caramelized onions and fold
  6. the omelette in half. Garnish with chives, salt and pepper.


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Enjoy your mornings,

Martin Nordin

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