1. Melt butter in a cast iron skillet over medium-high heat. When the butter is sizzling, toss in the diced onion.

2. Keeping the heat at medium-high, cook the onion for 4-5 minutes, stirring every now and then. Don't worry if some of the edges darken and burn a little- they are supposed to- these are crispy onions, remember? On the other hand, you don't want the onions to be black, so do turn the heat down a bit, if necessary.

3. When the onions are done (they should be well cooked, with some dark brown/black edges), turn off the heat. Mix whisked eggs with heavy cream and pour over the onions. Stir around with a wooden spoon- it won't take long for the eggs to be done because the pan was so hot- be careful not to overcook.

4. Transfer to a serving dish. Add salt and pepper to taste.