Onion Frittata glazed with Sherry Vinegar

This frittata smells divine and tastes wonderful. It took me about 45 minute to make it, but that's mostly because the onions need to cook for half an hour. This is a lovely looking dish, so it would be nice for company or to take to a potluck. The leftovers were fantastic for breakfast, with a little hot sauce.

Slice 2 pounds of onions (about 3 large or 4 medium onions) about 1/4 inch thick. Saute them in olive oil for 30 minutes or so, until golden. While that is cooking, beat 6 eggs with 2 T. water. Chop 2 T. parsley, plus extra for garnish. Fix whatever else you will have with the meal - maybe a salad or some greens.

Preheat the broiler. When the onions are ready, add 1 T. sherry vinegar, some salt and a pinch of ground cloves to them. Pour the onions and the parsley into the eggs. Heat 1 1/2 T. butter in a skillet. Transfer the egg and onion mixture to the pan. Cover and cook over low heat for 8-10 minutes until the eggs are set. Put the pan in the oven under the broiler for a few minutes until the eggs are browned on top. Slide the frittata onto a plate. Add another 1 1/2 T. of butter to the pan. When it is sizzling, add 1 T. sherry vinegar. Mix together well, and the pour the glaze over the frittata. Garnish with chopped parsley. Mmmmm, yummy.

What I'd do differently next time: Cook the onions for a full 30 minutes. I cheated them a little and they were a little too crunchy. Use only 2 pans and one bowl. Somehow I ended up with 3 dirty pans and 3 dirty bowls. Not very efficient.

Approximate cost to prepare:
6 eggs - $2.50
2 pounds onions - $2.00
parsley - $.20
3 T. butter - $.25
oil, vinegar, salt, pepper, cloves - negligible
TOTAL $4.95 for 4 people! What a great deal and so delicious!