Instructions: 1. Stick a clove into each onion and soak for half a day in water to which you have added the vinegar. Drain, pat dry, and mince. (This step is optional: You will have a good omelet if you dont do it.) See TIP!

2. Heat half the oil in a large heavy-bottomed nonstick skillet over medium-low heat and add the onions. Saute, stirring often, for 10 minutes, until slightly colored but not browned. Remove from the heat.

3. Beat the eggs in a bowl. Add the milk, salt, and pepper. Stir in the onions. Wipe out the surface of the pan with paper towels.

4. Heat the remaining olive oil in the pan over medium-high heat. Drizzle in a bit of egg; if it sizzles, pour in the egg and onion mixture. Tilt and swirl the pan to coat the bottom evenly and gently lift the edges of the eggs to let egg run underneath. Shake the pan gently, turn the heat to low, cover, and cook for 10 minutes, until just about set. Meanwhile, PREHEAT the broiler.

5. Finish the omelet under the broiler about 3 minutes from the heat, for 1 to 3 minutes, until the top is set and just beginning to brown. Remove from the heat, cut into wedges and serve.

SERVE hot or cold. It will keep for a day in the refrigerator.

TIP! REDUCING THE PUNGENCY OF ONIONS. In Provence certain recipes for oniony dishes call for sticking a clove in the peeled onion and soaking it for half a day in vinegared water. Onions treated this way are extremely sweet when cooked and often are more digestible. Uncooked onions treated this way are much milder.

Rose Shulman (Bantam, 1994). "The moisson is the harvest and this is one of the typical lunches that Provencal farm workers would carry in their sacks when they went off for a long day in the fields." )Edited by Pat Hanneman

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