Caramelized Onion Omelette

1. Caramelize the Onions:
   Peel and thinly slice the onions. Heat the butter in a large skillet over medium-low heat until fully melted. Add the onions and cook slowly, stirring occasionally, until they turn golden brown and soft, about 15 minutes.
2. Prepare the Eggs:
   While the onions cook, crack the eggs into a large bowl. Whisk them until smooth and slightly frothy. Season with salt and pepper.
3. Cook the Omelette:
   Once the onions are well caramelized, pour the beaten eggs directly into the skillet. Stir briefly to distribute the onions evenly, then let the omelet cook undisturbed until the edges start to set, about 2–3 minutes.
4. Fold & Serve:
   Carefully slide a spatula around the edges to loosen the omelet. Fold it in half and slide it onto a serving plate. Serve hot with toast, salad, or roasted potatoes.

Pro Tip:

For extra crispy onions, lightly dust them with flour before cooking. This helps them brown evenly without burning.