1 tablespoon garlic-and-herb spreadable cheese (such as Boursin), at room temperature
1/2 teaspoon thinly sliced fresh chives
Instructions:
Preheat the Claypot Cooker
Set your Magnifique Claypot Cooker to Sauté / High.
Add 1 tablespoon butter and allow it to melt, coating the base of the pot.
Caramelize the Onion
Add the chopped onions and sauté for 4–5 minutes until they start to soften.
Add water and 1/8 teaspoon salt, stir, and cook for another 5–6 minutes until golden and tender.
Remove onions and set aside. Wipe the claypot clean.
Prepare the Eggs
In a small bowl, whisk together the eggs, heavy cream, and remaining 1/8 teaspoon salt until smooth.
Cook the Omelet
Return the claypot to the cooker on Sauté / High, add the remaining 1 teaspoon butter.
Pour in the egg mixture, stirring gently for 10–20 seconds until it begins to thicken, then let it sit undisturbed until the edges set.
Add Cheese and Filling
Reduce heat to Saute Low
Spread the Boursin cheese over one portion of the omelet.
Add about half the caramelized onions on top of the cheese.
Fold and Finish
Fold the omelet over the filling and gently roll toward the bottom edge.
Turn off heat and let rest 10 seconds.
Transfer to a plate and garnish with remaining onions, chives, and a small pat of butter if desired.
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