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Onion Omelet

Erken's onion omelet from 1914: a butter roux with flour and onion water or milk is combined with pressed cooked onion, spices, egg yolks, and stiffly beaten egg whites, baked in a greased dish in a water bath for 25–30 minutes, and served at once.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 395 (falt i det fri)

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About the dish

A soufflé-like onion omelet baked in a water bath in the oven — typical of Erken's vegetable dishes, where vegetable purée is bound with a butter-based roux and eggs.

How to make it

  1. 1

    Make the roux

    Melt the butter, stir in the flour, and dilute with the milk or onion water. Bring it to a boil.

  2. 2

    Add the onion

    Add the salt, pepper, and the cleaned, cooked onion that has been pressed through a colander or press. Bring it to a boil again and take the pan off the heat.

  3. 3

    Stir in the eggs

    Stir in the lightly beaten egg yolks, and finally fold in the stiffly beaten egg whites gently.

  4. 4

    Bake in a water bath

    Pour the mixture into a well-greased ovenproof dish and bake it in a water bath in the oven for 25–30 minutes. Serve at once.

Changes from the original

Measurements converted to modern units; "coarse colander" kept as colander/press. The method is divided into numbered steps, and the "omelet dish" is described as a greased ovenproof dish.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 395) → 1949 (korrekturlest, s. 436)~38% av teksten endretfjernetlagt til
25 gr. hvetemel 60 gr. smør 1 1/2 1/4 del. løkvand løkvann eller melk 1/2 teske teskje salt 1 knivsod knivsodd hvit pepper eller paprika 1 1/2 del. dd. kokte løk, presset gjennem grovt dørslag 3 egg. Smørret Smøret smeltes, irøres melet, spædes spes med melken eller løkvandet, gives løkvannet, gis et opkok, tilsættes tilsettes salt, pepper, de rensede, kokte løk, som er presset gjennem dørslag eller presse; vannes varmes igjen, tages tas av ilden, tilsættes varmen, tilsettes de let lett vispede eggeblommer, tilsidst eggeplommer, til sist de stivvispede eggehviter. Haves Hast i godt smurt omeletfat, omelettfat, koker i vandbad vannbad i ovnen i 25—30 minutter, serveres straks.

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Frequently asked questions

How long should the onion omelet be baked?
It is baked in a water bath in the oven for 25–30 minutes, in a well-greased omelet dish, and served at once.
Can I use milk instead of onion water?
Yes, the recipe calls for 1 1/2 dl onion water or milk. The onion water (the cooking water from the onion) gives more onion flavor, milk gives a milder result.
How should the onion be prepared?
The onion is cleaned and cooked, then pressed through a coarse colander or a press. You need 1 1/2 dl pressed, cooked onion.
When are the eggs added?
The base mixture is taken off the heat first, then the lightly beaten egg yolks are stirred in, and finally the stiffly beaten egg whites are folded in gently.

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