Pancake breakfast with caramelized onions

 

Silly Billy product used :

• Pickle Mustard

Ingredients

• 45 ml (3 tablespoons) vegetable oil

• 3 yellow onions, thinly sliced

• 2.5 ml (½ teaspoon) minced garlic

• 2.5 ml (½ teaspoon) granulated sugar

• 1.25 ml (¼ teaspoon) table salt

• 80 ml (⅓ cup) maple syrup

• 3.5 fl oz (⅓ cup) red wine vinegar

• 2.5 tsp (½ tablespoon) Worcestershire sauce

• 1/2 tsp (½ teaspoon) dried thyme

• 4 large thin crepes, prepared

• 30 ml (2 tbsp) pickle mustard

• 310 ml (1 ¼ cups) finely grated sharp cheddar cheese

• 4 large eggs

Préparation

1. In a large saucepan, heat the vegetable oil over medium heat. Add the onions, garlic, sugar, and salt, then mix well. Cook for 20 minutes, stirring regularly, until the onions are tender and golden brown.

2. Stir in the maple syrup, red wine vinegar, Worcestershire sauce, and dried thyme. Stirring often, continue cooking for 20 minutes or until the mixture thickens and takes on the texture of onion jam. Most of the liquid should have evaporated. Remove from heat and let cool.

3. Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.

4. Spread the crepes on a work surface. Brush the center of each crepe with about ½ tablespoon (7.5 mL) of pickle mustard, then place a quarter of the caramelized onion filling in the center. Sprinkle with 250 mL (1 cup) of grated cheddar cheese.

5. Make a well in the center of the filling and crack an egg into each crepe.

6. Fold the edges inward to form a square, leaving the egg yolk visible. Sprinkle the remaining cheese over the edges.

7. Gently transfer to the baking sheet and bake for 12 minutes, until the egg whites are set and the yolks are still ru