---
title: Bacon & Caramelized Onion Omelet
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bacon-caramelized-onion-omelet-64761556fb53569c5a6229c5
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Hard
allergens: [Milk, Eggs, Soy, Wheat]
tags: [New, Carb Smart, Brunch, Eggs, Breakfast]
rating: 4.5
rating_count: 275
source_chef: Recipe Development Team
review_highlights: [{theme: Flavor, text: Many loved the combination of flavors, especially the caramelized onions and fluffy eggs with crème fraîche.}, {theme: Ease of prep, text: Some found it surprisingly easy, while others felt it was time-consuming or tricky to get the omelet just right.}]
image: "https://images.recipes.furrysalamander.com/bacon-caramelized-onion-omelet.avif"
---

Preheat oven to 425°F with rack on top position. Wash and dry produce. Halve, peel, and thinly slice @yellow onion{1%unit}. Halve @grape tomatoes{4%oz}. Place @bacon{2%oz} on a #baking sheet{}; roast on top rack until crispy ~{15-20%minutes}.

Meanwhile, heat a large drizzle of @cooking oil{2%tbsp} in a #large non-stick pan{} over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened ~{8-10%minutes}. If onion starts to brown too quickly, lower heat and add a splash of water. Add 1 tsp @sugar{1½%tsp} and a splash of water; cook until onion has caramelized ~{2-3%minutes}. Stir in ½ tbsp @butter{2½%tbsp}; season with salt and pepper. Turn off heat. Transfer to a paper-towel-lined plate. Wash out pan.

While onion cooks, in a #large bowl{}, whisk together @dijon mustard{1%tsp}, half the @balsamic vinegar{1%tbsp}, 1 tbsp @olive oil{1%tbsp}, and ½ tsp sugar. Taste and season with salt and pepper. Stir in tomatoes; set aside to marinate.

In a #medium bowl{}, whisk together @crème fraîche{2%tbsp} and 2 tbsp water until mixture is smooth and has the consistency of heavy cream. If mixture is too thick, add a few more splashes of water. Whisk in @eggs{2%unit} and ¼ tsp salt until thoroughly combined and mixture is pale yellow ~{1-2%minutes}.

Heat a small drizzle of oil and ½ tbsp butter in pan used for onion over medium heat. Once butter begins to bubble, pour in egg mixture and cover pan with lid. Cook until omelet is just set and slightly puffed ~{4-7%minutes}. Check the underside of omelet often—it should be lightly golden when done. Add bacon, @white cheddar cheese{½%cup}, and as much caramelized onion as you like to one side of omelet. Carefully fold opposite side of omelet over filling. Gently transfer omelet to a cutting board.

Toast @sourdough bread{2%slices} until golden brown. Spread with 1 tbsp butter. Add @mixed greens{2%cup} to bowl with marinated tomatoes; toss to combine. Cut omelet in half crosswise. Divide omelet, salad, and toast between plates. Serve.