Name: Chard and Onion Omelet (Trouchia)
Yield: Serves 4 to 6
Ingredients: 3 tablespoons olive oil; 1 large red or white onion, quartered and thinly sliced crosswise; 1 bunch chard, leaves only, chopped; Salt and freshly milled pepper; 1 garlic clove; 6 to 8 eggs, lightly beaten; 2 tablespoons chopped parsley; 2 tablespoons chopped basil; 2 teaspoons chopped thyme; 1 cup grated Gruyère; 2 tablespoons freshly grated Parmesan

Image may contain Human Person Flyer Paper Advertisement Brochure and Poster

Chard and Onion Omelet (Trouchia)Cookbook cover image courtesy of Random House

These Provençal eggs, laced with softened onions and chard, never fail to elicit sighs of appreciation. I'm forever grateful to Nathalie Waag for making trouchia when she came to visit—it has since become a favorite. The trick to its success is to cook everything slowly so that the flavors really deepen and sweeten.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.