15 Reviews of Caramelised Onion & Goats Cheese Omelette

From: EmmyDuckie

On May 30, 2009

There's only one word I can think of for this omelet; sumptuous. The cheese melts ever so slightly, getting a silky texture, the onions are sweet, and go just perfectly with the cheese. I halved the recipe to make an omelet for one, used rosemary from my garden, and skipped the salad in favor of a nice juicy orange and some vanilla yogurt. Thanks for a luxurious brunch.

From: PaulaG

On May 30, 2009

This was a delicious omelet that makes a fantastic brunch or light dinner. I made a couple of substitutions based on what was in house. The onion was a Vidala onion, the cheese was crumbled feta and a mixture of fresh from the garden herbs. I omitted the sugar without any problems. This was served on a bed of mixed spring greens that had been dressed with a lemon vinaigrette. Merci beaucoup....Made for ZWT 5

From: katew

On May 29, 2009

I made this for 1 for brekky this morning - used goat's fetta and fresh thyme from my garden, served on spinach too . Totally enjoyable .

From: Cookgirl

On May 29, 2009

This was delicious and easy to assemble! I think using shallots in place of red onion made a huge difference though. Red onions tend to dominate a dish, in my opinion. The shallots were slowly caramelized on low-medium heat for about 12 mintues. I only placed the omelet under the broiler perhaps a minute, if that. Free range, cage free local eggs were used and fresh herbs from our her garden garnished the top of the omelet. Served with Marianne Baguette - Rustic French Bread and slices of Tuscan melon. Reviewed for ZWT 2009 and the infamous French Omelet Challenge. Thank you! cg

From: MsPia

On Nov 2, 2008

Fantastic! The combination of flavours is delicious. The caramelized onions where probably a little too sweet but it worked great for me since I had a SUPER STRONG goat cheese. The omelette pairs wonderful with the salad greens with the olive oil and lemon zest. I will definitely make this dish again and it's going into my Zaar cookbook right now. Thank you bluemoon.

From: mikekey

On Nov 9, 2008

This is really tasty! I didn't use the added sugar, and the onions caramelized fine! Nice blend of flavors with the herbs and cheese. I used the herbs listed. Since we were having this for breakfast, I skipped the "salad" and served this with some fried potatoes and whole-wheat toast.

From: Tarteausucre

On May 30, 2009

I was out of red onion, so I used sweet white and reduced the sugar. Used 2 eggs and added in 2 egg whites. Did not make the salad portion, but served it with Pommes Paillasson or Straw Potato Cake instead. Thank you so much for posting. Made for ZWT 5.

From: Sharon123

On May 30, 2009

Yum! I loved the carmalized onions! I halved the recipe and used rosemary and parsley from the garden, and threw in a little dried thyme to boot. Made for the Epicurean Queens for the Omelet challenge. Merci!

From: MomLuvs6

On Jun 2, 2009

Served this omelette for brunch today. Liked the tangy goat cheese with the caramelised onion, served it on top of the spinach. Used Thyme. Everything went well together, very flavorful. Made for ZWT 5, Omelette Challenge, Sultans of Spice

From: Julie B's Hive

On Jun 5, 2009

Made the omelette as a special treat since it was hubby's day off and we could linger over breakfast. I used 3 fresh herbs - rosemary, marjoram, and thyme - and did use the salad greens-forgot the lemon zest even though I had it at the ready. Made for the Bodacious Brickhouse Babes, ZWT5.