Caramelized Onion Crespeu with Parsley and Truffle Oil – Weekend Herb Blogging

Logo_1  Today's Weekend Herb Blogging is being hosted by 28 cooks  (check out her pickled garlic recipe – yum!) 

I case you haven't figured it out, I have a rather large herb garden – thus the photos on my banner: my herb garden.  This time of year, even in balmy France, the pickings and gleanings start to disappear, except for the parsley which explodes during this cool, damp weather.  Herbsfr300

During the summer I freeze herbs for winter use.  It's simple to do:  chop them up, put them in ice cube trays, cover with a bit of chicken stock (or plain water) and freeze.  Pop them out and store in labeled freezer bags.  I like the flavor better than dried and drying was a pain.  I do dry a few sage leaves and freeze whole sage leaves, (naked) which works very well.  I also dry some laurel, although I don't know why….my laurel tree is the size of a house, it's not like I'm going to run out anytime soon.

Back to the parsley.  It all looked so beautiful.  I had to do something with it.  I decided on a crespèu (an open, flat omelet, like a Spanish tortilla)Crespraw300_1 

Caramelized Onion Crespèu

1 large onion or 2 small
2 cloves garlic
2 tbs chicken stock
1/4 cup olives, sliced, Kalamata are best
a few whole olives for garnish
4 eggs
1 good handful of fresh parsley
1 tbs olive oil

1 tbs truffle oil

Thinly slice onions and mince garlic. Heat oil in medium nonstick skillet. Add onions and garlic and sauté over medium-low heat until onions are tender and starting to turn golden. Add chicken stock. Continue to cook slowly for another 20 minutes, until very soft, brown and the liquid has cooked off. Slice olives; snip parsley.  In medium bowl whisk eggs and parsley. Spread the onions out nicely in the pan and pour the eggs over. Turn heat up to medium. Do not stir. Sprinkle the olives on top, kind of pressing them in. When eggs are cooked through, slide the crespèu on to a plate. Put another plate on top and turn it over. Then slide the crespèu back into the pan to brown the other side, another 1 – 2 minutes. Cresp300 When done, flip it over again so that the olives are on top, cut into wedges. Drizzle with the Truffle Oil and serve, 2 wedges each, garnished with whole olives.

The best part was that I got to use some of my treasured Truffle Oil.  It set this off perfectly!
If you are not so lucky, a good olive oil will have to do.

Happy Weekend Herb Blolgging, and thanks for hosting 28 cooks!

5 thoughts on “Caramelized Onion Crespeu with Parsley and Truffle Oil – Weekend Herb Blogging”

  1. Your garden must be amazing. I haven’t tried freezing whole sage. That’s something I’ll try for sure. This sounds delicious. I love truffle oil!

  2. I’ve never tried truffle salt. I’ve just started using a bit of sea salt…now I have something new to look for. For now, I’m in love with my little bottle of oil!

  3. Is your banner photo really your herb garden??? Oh my goodness…it is beautiful. I still have plenty of sage in mine, so am going to freeze them whole as you suggested. Have you ever tried sage leaves fried in butter? They shrivel up and get really crunchy. Sprinklw with a tiny bit of sea salt, and eat.YUMMY.

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