📖 Instructions

1. First, let's tackle those onions. Grab your large skillet and set it over medium heat. Add 2 tablespoons of butter – unsalted, of course, unless you're into that extra salty thing, which, hey, I get it. Then, add 2 medium yellow onions, thinly sliced. Now, this is where the magic happens. Cook 'em slowly, stirring occasionally for 20-30 minutes, or until they're deeply golden brown and super sweet. You'll know they're ready when they look almost jammy and sticky. Don't be shy to push them around and ensure even browning. You're making caramelized candy, practically!
2. Next, we’ll crack some eggs. In a small bowl, whisk 4 large eggs with a splash of milk or cream – I like a splash of cream for extra richness, but milk works just fine. Season with a pinch of salt and freshly ground black pepper to taste. A teeny bit of nutmeg also works wonderfully, I find. (Totally optional).
3. Now, back to the skillet. Once those onions are beautifully caramelized, gently push them to one side, freeing up some space. Add another pat of butter to the skillet. Now, gently pour the whisked eggs into the empty space. Let them cook undisturbed for a couple of minutes, until the edges begin to set. Then, using your wooden spoon, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Keep doing this until the eggs are mostly set but still slightly moist. Don't overcook them; we want those lovely runny yolks!
4. Finally, it's time to add the star of the show – the Gruyère. Grate about 1/4 cup of Gruyère cheese over the eggs. Let it melt slightly. Sprinkle a little extra freshly ground black pepper. Gently fold the eggs over the onions. Now, you're done, well almost. I always like to let this sit for a minute or two and for everything to set a little further. This way, it's a bit more structurally sound. Serve immediately and enjoy! You deserve it!!