French Onion Omelet

French Onion Omelet

(6 servings)    Printable Version
  • 1 Tablespoon olive oil
  • 2 cups red onion - chopped
  • 1/4 cup chopped shallots (optional)
  • 2 teaspoons sugar
  • 1/4 cup green onion - sliced
  • 2 teaspoons Dijon-style mustard
  • 1/2 teaspoon dried thyme - crushed
  • 6 large eggs
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup (4 ounces) shredded Swiss cheese
In a 10-inch ovenproof skillet heat oil over medium heat. Add red onion, shallots (if desired), and sugar. Cook for 12 to 15 minutes or until tender and golden, stirring often. Remove 1/4 cup cooked onion mixture and set aside. Stir green onion, mustard, and thyme into skillet.

Preheat oven to 375 degrees.

In a bowl beat together eggs, water, salt and pepper. Stir in 3/4 cup of the cheese. Pour into the skillet.

Bake at 375 degree for 15 minutes or until completely set. Top with remaining cheese and the rest of the onion mixture.

Cut into wedges. Makes 6 main-dish servings.


The onions are cooked with sugar until tender. Green onions and seasonings are then added. Finally, a generous amount of Swiss cheese makes the omelet complete.

Mr Breakfast would like to thank Konnie for this recipe.

Comments About This Recipe
What do you think of French Onion Omelet?
From alyssa

My comment would be that you have to have the chef on their cause what if kids in high school do an assignment on it and can not fine the chef how bad would that be well thats what is happening to me right now i need the chef

Comment submitted: 11/28/2009 (#9120)



Official Member: Team BreakfastFrom Konnie (Team Breakfast Member)

Oh dear! I must have left something out.

Comment submitted: 12/13/2007 (#4173)



Official Member: Team BreakfastFrom fruity (Team Breakfast Member)

Can I make this without using cheese?

Comment submitted: 8/16/2007 (#3381)



Official Member: Team BreakfastFrom Mr Breakfast (Team Breakfast Member)

Thanks for the comment ejsinnc. I'm trying to reach the submitter of the recipe to get the information she omitted. In the meantime, I've added some directions (in italics) to the recipe based on similar recipes and a dash of experience. I'll update again as soon as I hear from "Konnie".

Comment submitted: 4/14/2007 (#2150)



Official Member: Team BreakfastFrom ejsinnc (Team Breakfast Member)

No cooking instructions after adding the eggs. Cut into wedges?? Of what, raw eggs?

Comment submitted: 4/13/2007 (#2148)





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