In this fantastic onion dish, the onions caramelize to perfection, and it’s truly one of the most delicious dishes you’ll ever eat–even if you’re not a fan of onions. This luscious, pillowy delight has guests returning for seconds…and thirds. My Onion Soufflé Spoon Bread is the kind of recipe that could become your signature dish! Plus, we also have a gluten-free version of this wonderful side dish.

onion spoon bread souffle in white dish

Signature Dish Alert: A Thanksgiving Side That Wows Every Time

If you’re looking for the best Thanksgiving side dish recipe, a wonderful Thanksgiving side dish that is truly a wow, this recipe is as amazing as it gets. I was originally inspired by Sarah Simon, a chef with City Grit, to make a version of this amazing Onion Soufflé Spoon Bread recipe, and it has become a staple in my kitchen ever since–not just around the holidays, but any time of year.

Beyond the Holidays: Enjoy Onion Soufflé Anytime, Anywhere

Even Lily, who is decidedly not an onion person, absolutely loves my Onion Souffle and says the onions transform into something sublime in this dish. And they do. And by the way, you don’t need to wait for the holiday season to enjoy it. I once made it for a wonderful backyard party in June. And you could serve this side dish with prime rib–in fact, a friend recently said that they’d want their final meal to be this Onion Soufflé alongside a bone-in ribeye. How’s that for a recommendation?

The Tools You Will Need For This Fabulous Side Dish:

spooning onion souffle on to a plate
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Onion Spoon-bread Soufflé

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Teri Turner
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Oven


The onions caramelize to perfection in this spoon bread, and it’s truly one of the most delicious dishes you’ll ever eat.


1 stick unsalted butter, plus additional for buttering the dish

4 pounds sweet onions, Walla Walla, or Vidalia onions, thinly sliced or cut into half moons

3 teaspoons salt, divided

3 tablespoons all-purpose flour

2 teaspoons baking powder

2 cups heavy cream

6 large eggs

3/4 cup freshly grated Parmesan cheese


Preheat the oven to 350F and butter a 9×13 ceramic or glass baking dish. Set aside.

In a stock pot, melt the stick of butter over medium heat. Add the onions and 2 teaspoons of salt and cook, stirring constantly, until the onions are softly caramelized and golden in color, about 40 minutes. Make sure not to burn the onions, so heat may need to be reduced to medium-low. Let the onions cool completely. This part can be done a day ahead.


In a small bowl, whisk the flour with the baking powder and 1 teaspoon of salt, set aside. 


In a large bowl, beat the heavy cream with the eggs, then slowly incorporate the grated cheese.

Whisk in the dry ingredients with the wet ingredients until well combined. Then add the onions, gently folding into the mixture. Gently pour into the prepared baking dish and cook until the top is golden brown like cornbread, about 40-45 minutes. Make sure the soufflé is set, but has a little jiggle. Serve immediately.


The onions can be caramelized a day ahead.

You can also measure all the ingredients a day ahead, but it’s best to put the dish together the day of.

Gluten-free version: substitute Bob Red Mill’s 1 for 1. It takes a bit longer to cook, so you have to watch. You want it to be NOT jiggly in the middle, but not dry either, while slightly browning on top. We recommend using a gluten-free flour that is not grain-free.

*This recipe was originally inspired by Sarah Simmons, Chef Owner of City Grit.

*This recipe was updated on November 20th, 2020 to reflect a change in the temperature of the heat in step one. 


  • Serving Size:
  • Calories: 499
  • Sugar: 16.7 g
  • Sodium: 1443.6 mg
  • Fat: 37.5 g
  • Carbohydrates: 29.2 g
  • Protein: 14.2 g
  • Cholesterol: 278.9 mg

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!