This is a recipe for Chinese-style onion omelette (洋葱炒蛋). Since onion is the star here, I took my time (10 minutes to be exact) to cook it on low heat until it is soft and VERY sweet. I was thinking of caramelized onion when I was doing this. Having the patience to do this is truly rewarding with the onions becoming super sweet when cooked. I then cooked the omelette open-faced on a similarly low heat, so that the onion omelette is soft, moist and very pretty. I love the fact that the ingredients in this omelette are very cheap and common (egg, onion, carrot, spring onion), so this dish is budget-friendly and can be made anytime.
These onion fritters go extremely well with porridge or rice, and are tasty on their own. They will do well as a grain bowl topping too. With this base recipe, you can also pair it with one other main ingredient such as prawn, to make the omelette more scrumptious.
This is what my omelette looked like, straight from the pan before I cut it to bite-sized portions with the spatula. You can choose between serving it as a whole omelette or cutting it up like I did.
To bring out the delicious sweetness of the onions, they must be cooked on a lower heat without browning. The onions are done when they are soft and shrunken greatly, and this process takes about 10 minutes.
If you want to make more omelettes, cook more onions in one batch. Either make the omelettes one after another (if your pan is smaller than 26 cm in diameter), or use a bigger pan to make one large omelette.
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