Gruyère Frittata with Caramelized Onions

1. Caramelize Onions

Heat unsalted butter in a nonstick oven-safe skillet over medium heat. Once the butter melts and begins to sizzle, add the thinly sliced onions. Stir occasionally until they start to turn golden at the edges, about five minutes. Lower the heat, and add a bay leaf and a pinch of fine sea salt, cooking slowly for about 15 minutes until the onions are caramelized.

2. Deglaze with Wine

Pour a quarter cup of dry red wine into the skillet with the caramelized onions. Let it simmer and reduce for about three minutes, infusing the onions with an extra layer of flavor.

3. Prepare Egg Mixture

In a separate bowl, whisk together the eggs. Add grated Gruyère cheese, extra-virgin olive oil, fine sea salt, and freshly ground black pepper. Blend until well combined.

4. Combine and Cook Frittata

Remove the bay leaf from the skillet. Pour the egg mixture over the caramelized onions, stirring gently to distribute evenly. Cook on the stovetop for about two minutes, until the bottom begins to set. Then transfer the skillet to a preheated oven and bake for 12-15 minutes if using a 9-inch skillet, or 15-20 minutes for an 8-inch skillet, until the eggs are set but slightly custardy in the center.

5. Garnish and Serve

Slide the frittata onto a serving plate. Garnish with freshly chopped parsley and a sprinkle of flaky sea salt. Enjoy warm.