Creamy onion omelet

1 Switch the sliced onions in a pan with the butter for about 5 minutes.
2 In a bowl, beat the eggs with the cream and a pinch of salt and pepper. Pour the mixture over the onions. When the eggs start to set, stir with a wooden spatula so that the omelet cooks evenly.
To finish
Just before the end of cooking (the omelet should still be runny), add the grated cheese, and leave to brown for a few moments. Serve hot, accompanied by a salad.