Recipe: Onion Frittata Glazed with Sherry Vinegar (Deborah Madison recipe)

ONION FRITTATA GLAZED WITH SHERRY VINEGAR

1 1/2 tablespoons olive oil
2 pounds onions (3 large), peeled, quartered, then sliced crosswise about 1/4-inch thick
2 tablespoons sherry vinegar, divided use
Sea salt and freshly ground pepper
1/8 teaspoon ground cloves
6 eggs, whisked with 2 tablespoons water
2 tablespoons chopped parsley (extra for garnish)
3 tablespoons butter, divided use

Warm the olive oil in a 10-inch skillet, add onions and cook over medium heat, stirring occasionally, until golden, about 30 minutes.

Add half the vinegar, raise the heat and reduce while stirring. Season with 3/4 teaspoon salt, a few twists of pepper and ground cloves.

Preheat the broiler.

Add several pinches of salt to the eggs and beat with water. Then stir in onions and parsley. Melt half the butter in a 10-inch skillet. When it's sizzling, add the eggs. Cover and cook over low heat until eggs are set, 8 to 10 minutes.

Slide the pan under the broiler until eggs are set and golden. Tip frittata onto a serving dish and return the pan to the stove.

Add remaining butter to the pan and, when it begins to foam, add remaining vinegar. Slide pan back and forth to emulsify the two, then pour it over eggs. Add a few pinches of chopped parsley and serve.

Makes 4 servings
Source: Vegetarian Suppers by Deborah Madison