Cheese and Onion Soufflé
Delight in the harmonious blend of savory cheese and caramelized onions, expertly combined to create a light and airy delight. Perfect for both casual dinners and special occasions, this decadent dish is sure to captivate your taste buds with its golden-brown perfection. Follow our simple steps to culinary success and prepare to dazzle your family and friends with this gourmet sensation!
Recipe - Leonard #716
Cheese and Onion Soufflé
Prep Time45 Minutes
Servings6
Cook Time30 Minutes
Ingredients
3 Tbs unsalted butter, plus more for greasing
1/4 cup finely grated parmesan cheese, plus more for sprinkling
3 Tbs all purpose flour
1 cup steaming milk
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
4 large egg yolks, room temperature
1/2 cup grated or crumbled cheese of choice, plus 2 Tbs for topping
1/2 to 3/4 cup sliced onions or cooked vegetables (optional; see note)
1 cup Bob Evans® 100% Liquid Egg Whites, room temperature
1/8 tsp cream of tartar
Directions
- Position rack in middle of oven. Preheat oven to 400° F. Butter the inside of a 1-quart soufflé dish or 4 to 6 ramekins. Sprinkle evenly with parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour. Cook (stirring constantly) for 2 minutes. Off the heat, whisk in the hot milk, salt, pepper and nutmeg. Cook over low heat (stirring constantly) for 1 minute until smooth and thick.
- Off the heat but while still hot, stir in the egg yolks one at a time. Stir in the 1/2 cup of cheese, 1/4 cup of parmesan and vegetables. Transfer to a large mixing bowl.
- Add the egg whites, cream of tartar and a pinch of salt to the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute. Increase to medium speed for 1 minute. Then, beat on high speed until firm glossy peaks form in the bowl.
- Stir 1/4 of egg whites into yolk-cheese mixture to lighten. Gently fold in the rest, being careful not to deflate. Pour into soufflé dish, and lightly smooth the top. Sprinkle additional cheese on top. For small soufflés, fill ramekins to 3/4 full. Draw a large circle on top with a spatula to help the soufflés rise evenly. Place in middle of oven. Turn the temperature down to 375° F. Bake for 30 to 35 minutes for a large soufflé or 15 to 20 minutes for individuals. Cook until puffed and exterior is golden. Serve immediately.
Note: Add precooked vegetables or herbs to your soufflé. Pick ingredients that are light enough to not weigh down the soufflé or keep it from rising.
• sliced onions
• sautéed sliced mushrooms
• cooked spinach
• chopped fresh herbs
Nutritional Information
Per Serving: Calories: 220, Fat: 16 g (8 g Saturated Fat), Cholesterol: 180 mg, Sodium: 530 mg, Carbohydrates: 9 g, Fiber: 0 g, Protein: 12 g.
45 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$3.69 was $5.99$0.92 each
Brookshire's Shredded Parmesan Cheese - 5 Ounce
$2.99 was $3.79$0.60/oz
Brookshire's All-Purpose Flour - 2 Pound
$2.49$1.25/lb
Brookshire's Whole Milk - 1 Pint
$1.39$1.39/pt
Not Available
Not Available
Brookshire's Ground Nutmeg - 1.8 Each
$4.59$2.55 each
Not Available
Not Available
Brookshire's Recipe Ready Chopped Onions - 12 Ounce
$1.99 was $2.79$0.17/oz
Bob Evans 100% Liquid Egg Whites - 16 Ounce
$3.59 was $3.79$0.22/oz
McCormick Cream Of Tartar - 1.5 Ounce
$4.49$2.99/oz
Nutritional Information
Per Serving: Calories: 220, Fat: 16 g (8 g Saturated Fat), Cholesterol: 180 mg, Sodium: 530 mg, Carbohydrates: 9 g, Fiber: 0 g, Protein: 12 g.
Directions
- Position rack in middle of oven. Preheat oven to 400° F. Butter the inside of a 1-quart soufflé dish or 4 to 6 ramekins. Sprinkle evenly with parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour. Cook (stirring constantly) for 2 minutes. Off the heat, whisk in the hot milk, salt, pepper and nutmeg. Cook over low heat (stirring constantly) for 1 minute until smooth and thick.
- Off the heat but while still hot, stir in the egg yolks one at a time. Stir in the 1/2 cup of cheese, 1/4 cup of parmesan and vegetables. Transfer to a large mixing bowl.
- Add the egg whites, cream of tartar and a pinch of salt to the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute. Increase to medium speed for 1 minute. Then, beat on high speed until firm glossy peaks form in the bowl.
- Stir 1/4 of egg whites into yolk-cheese mixture to lighten. Gently fold in the rest, being careful not to deflate. Pour into soufflé dish, and lightly smooth the top. Sprinkle additional cheese on top. For small soufflés, fill ramekins to 3/4 full. Draw a large circle on top with a spatula to help the soufflés rise evenly. Place in middle of oven. Turn the temperature down to 375° F. Bake for 30 to 35 minutes for a large soufflé or 15 to 20 minutes for individuals. Cook until puffed and exterior is golden. Serve immediately.
Note: Add precooked vegetables or herbs to your soufflé. Pick ingredients that are light enough to not weigh down the soufflé or keep it from rising.
• sliced onions
• sautéed sliced mushrooms
• cooked spinach
• chopped fresh herbs