Onion Soufflé

Onion Soufflé

Untitled

Ingredients

  • 1 stick unsalted butter, plus more for greasing
  • 4 pounds Vidalia or other sweet onions, thinly sliced
  • Salt
  • 3 Tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 6 large eggs
  • 2 cups heavy cream
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  1. In a very large skillet, melt the stick of butter over moderately low heat. Add the sliced onions and a generous pinch of salt and cook, stirring occasionally, until the onions are soft and golden, about 40 minutes. Let the onions cool completely.
  2. Preheat the oven to 350° and butter eight 5-1/2 inch gratin dishes (see Tip). In a small bowl, whisk the flour with the baking powder and 1 teaspoon of salt. In a large bowl, beat the eggs with the heavy cream and grated cheese.
  3. Whisk in the dry ingredients until incorporated, then fold in the onions. Spoon the soufflé mixture into the prepared gratin dishes and bake for about 20 minutes, until the soufflés are set and golden on top. Serve right away.

TIP

The soufflé mixture can also be baked in a buttered 9-by-13-inch glass or ceramic baking dish for 45 minutes.

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.

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10 thoughts on “Onion Soufflé

  1. 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?

    1. The recipe says “Vidalia or other sweet onions.” I assume that would be fine and probably what I will have to do also.

      1. Absolutely, you can use sweet onions!

  2. Is this eaten as is or served with crackers or bread?

    1. It’s perfect as is, but also wonderful with a salad and some protein.

  3. Looks fabulous.

    1. It truly is.

  4. Do you think you can make this a day ahead and reheat ?

    1. For optimal I wouldn’t… As a leftover it’s fine

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