Onion Spoon-bread Soufflé
Tools:
- Slicer or Cutting board and 7″ rocking Santoku knife
- Large skillet
- Wooden spoon
- Measuring cup
- Measuring spoons
- Mixing bowls
- Ceramic baking dish
Onion Spoon-bread Soufflé
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Oven
Ingredients
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
Instructions
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.
Notes
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.
*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.
Keywords: thanksgiving side dish, holiday side dish, souffle dish
Terri, I’d like to make the onion soufflé for a FALLfest gathering and can’t find Vidalia onions anywhere. Can I use sweet onions instead?
The recipe says “Vidalia or other sweet onions.” I assume that would be fine and probably what I will have to do also.
Absolutely, you can use sweet onions!
Is this eaten as is or served with crackers or bread?
It’s perfect as is, but also wonderful with a salad and some protein.
Looks fabulous.
It truly is.
Do you think you can make this a day ahead and reheat ?
For optimal I wouldn’t… As a leftover it’s fine
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Is there a milk substitute you could use?
gruyere would be great
Could I use one soufflé dish? If so any idea what size?
Yes you can use a 9X13 baking dish and then cook for 45 minutes to an hour.
When you say Bob’s Red Mill for the gluten-free version, which one of the gluten-free flours?
you can use the Bobs Red Mill 1 to 1 Gluten free flour. it is not going to be quite as good as the gluten version but is still a great side!
If I cut this recipe in half do I still cook in a 9×13 dish?
you can try that but since you will be working with less of the soufflé it might cook quicker and you might not get as airy a texture. You can always try it out and let us know how it goes!
My sister made this for Thanksgiving and it was amazing!
★★★★★
So glad you enjoyed!
yay
Hi. First of all, thank you for everything you graciously share – your kindness to people and the world, your joie de vivre, and of course, all the delicious food. I’m going to make this for Thanksgiving and have a question: Being from the South I’ve made a lot of spoonbread. My go-to recipe is James Beard’s, which calls for separating the eggs, beating the whites to stiff peaks, and folding them in – like a traditional soufflé. But I sure do like the idea of not having to go to all that trouble. Do you find that the consistency is more dense by not separating the eggs? (and maybe the density is a good thing). I’m sure it will be delicious either way (how could it not be with caramelized onions??) but was just curious as to your thoughts, since I’ve never made it any other way.
Thanks for your comment. I always do it this way but I think it would be fun to try another way also and you can add things to it
Can 1.5 times the recipe and cook in larger baking dish or do I need to make two? I have about 15 people but this is one of a few sides? Just worried will be too dense
It’s fine to do one and a half. It’s gonna take some time to cook so expect it to take longer. When it comes out put it on the stove and just loosely cover it… It can sit quite a while
This is the second year in a row I’ve made this for Thanksgiving. I am gluten free and try to limit my dairy. I did use grass fed butter and parmesan cheese, but subbed the heavy cream for coconut cream (I used an extra creamy variety this year, but I don’t think it’s necessary if you only have coconut cream). I used Bob’s Red Mill paleo flour this year, but last year I used a standard gf 1:1 blend. With only 3 TBSP in the whole dish, I don’t think it makes a huge difference.
I’ve never had the gluten and all dairy version of this dish, but let me tell you, this version is OUTSTANDING!!!!! Everyone that tries it for the first time wants the recipe, and these are all gluten/dairy folks. And, no, it doesn’t taste like coconut at all.
★★★★★
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Hi this looks delicious, I was wondering if I could make it in advance and freeze it ?
A new family favorite!
★★★★★
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Excellent! This dish did not disappoint and was a hit at Easter dinner. Thank you for another fabulous recipe!