ONION OMELETTINE

6 eggs

4 onions, preferably red sweet ones

2-3 tblsp good balsamic vinegar

thyme

100 ml/ 0,42 cup freshly grated parmesan

salt

extra-virgin olive oil

- Peel and cut the onions either in thick slices or in wedges.

- Braise the onion slowly in a little olive oil. Add thyme and salt.

- Turn the onion slices but be careful not to mess them up too much.

- When the onion is soft and a little golden, add balsamic vinegar and go on braising for 2 more minutes.

- Whisk eggs, salt and parmesan quickly.

- Use muffin pans if you have, I use silicone ones, but cupcake forms are good too. Put a little olive oil in each 'whole'

and then put 2-3 tblsp of the egg batter in each of them. Add a slice or wedge of braised onion on top.

- Bake in a pre-heated oven (175°C/350°F) for 6-8 minutes.