Serves 4

Caramelized Onions:

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

Omelette:

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

For serving:

• finely chopped chives

Preparation:

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.

Music:

Ourchives – Play Pretend

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