Instructions
Step 1
Make the caramelized onions: To an 8-inch nonstick skillet over medium-low heat, add the butter and oil. When the foam subsides, add the onion, thyme, bay leaf, and a pinch of salt and cook, stirring frequently, until the onions are tender, translucent, and deeply golden brown, 8–10 minutes. (If the onions start to stick to the bottom of the skillet, add a splash of water and use a silicone spatula or wooden spoon to loosen and scrape up the browned bits.) Discard the thyme and bay leaf and season to taste with black pepper. Transfer to a medium bowl. Wipe the skillet clean with a paper towel and return it to the stove.
Step 2
Make the goat cheese filling: To the bowl with the onions, add the goat cheese, heavy cream, herbs, and lemon zest and season to taste with salt and black pepper. Using a whisk or hand mixer, whip until smooth. Transfer to a piping bag if using. Set aside.
Step 3
Make the gruyère sauce: In a small pot over medium-high heat, bring the cream to a simmer, stirring frequently, about 3 minutes. Stir in the gruyère until the cheese is melted and the sauce is smooth. Remove from the heat and set aside.
Step 4
Make the omelet: In a medium bowl, whisk together the crème fraîche and eggs until no streaks of egg white or crème fraîche remain. Season with salt and black pepper. To the same nonstick skillet over medium heat, add the butter and swirl to coat. When the foam subsides, add the egg mixture and cook, shaking the skillet frequently with your non-dominant hand and using a silicone whisk or fork (see headnote) with your dominant hand to stir continuously while scraping the perimeter, until the mixture begins to thicken and the bottom of the skillet begins to appear, about 1 minute. Pipe or spoon 3 tablespoons of the goat cheese filling slightly below the midway point of the skillet across the egg mixture, leaving about 1 inch of space at both ends. Working quickly, use a silicone spatula or fork to gently fold the egg toward the edge of the skillet opposite the handle and cover the goat cheese filling. Grip the skillet with your dominant hand, palm facing up, then hold a serving plate in your other hand and rest the lip of the skillet on the edge of the plate. Tilt the skillet toward the plate and let gravity roll and invert the omelet, seam-side down, onto the plate.
Step 5
Pour the gruyère sauce around the omelet, garnish with chives, and serve warm.
Make the caramelized onions: To an 8-inch nonstick skillet over medium-low heat, add the butter and oil. When the foam subsides, add the onion, thyme, bay leaf, and a pinch of salt and cook, stirring frequently, until the onions are tender, translucent, and deeply golden brown, 8–10 minutes. (If the onions start to stick to the bottom of the skillet, add a splash of water and use a silicone spatula or wooden spoon to loosen and scrape up the browned bits.) Discard the thyme and bay leaf and season to taste with black pepper. Transfer to a medium bowl. Wipe the skillet clean with a paper towel and return it to the stove.
Make the goat cheese filling: To the bowl with the onions, add the goat cheese, heavy cream, herbs, and lemon zest and season to taste with salt and black pepper. Using a whisk or hand mixer, whip until smooth. Transfer to a piping bag if using. Set aside.
Make the gruyère sauce: In a small pot over medium-high heat, bring the cream to a simmer, stirring frequently, about 3 minutes. Stir in the gruyère until the cheese is melted and the sauce is smooth. Remove from the heat and set aside.
Make the omelet: In a medium bowl, whisk together the crème fraîche and eggs until no streaks of egg white or crème fraîche remain. Season with salt and black pepper. To the same nonstick skillet over medium heat, add the butter and swirl to coat. When the foam subsides, add the egg mixture and cook, shaking the skillet frequently with your non-dominant hand and using a silicone whisk or fork (see headnote) with your dominant hand to stir continuously while scraping the perimeter, until the mixture begins to thicken and the bottom of the skillet begins to appear, about 1 minute. Pipe or spoon 3 tablespoons of the goat cheese filling slightly below the midway point of the skillet across the egg mixture, leaving about 1 inch of space at both ends. Working quickly, use a silicone spatula or fork to gently fold the egg toward the edge of the skillet opposite the handle and cover the goat cheese filling. Grip the skillet with your dominant hand, palm facing up, then hold a serving plate in your other hand and rest the lip of the skillet on the edge of the plate. Tilt the skillet toward the plate and let gravity roll and invert the omelet, seam-side down, onto the plate.
Pour the gruyère sauce around the omelet, garnish with chives, and serve warm.
