VIDALIA ONION SOUFFLE
Love the taste of Vidalia onions and looking for a new and tasty way to serve them? Look no further and enjoy this delicious treat from Southern Living!
Provided by Bev I Am
Categories Onions
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10-15 minutes or until tender.
- Place onions and bread cubes in a large bowl.
- Stir in milk, eggs, 1 cup of cheese, and salt.
- Pour into a lightly greased 1 1/2 quart soufflé or baking dish.
- Sprinkle with reamaining 1/4 cup cheese.
- Bake at 350 degrees for 25 minutes or until set.
ONION SOUFFLE
This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Margaret Hicks). Excellent dish for parties or socials!
Provided by SouthernBell2627
Categories Onions
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Bake at 350 degrees for 15 minutes.
- Serve as a dip with corn chips or a spread with crackers.
Nutrition Facts : Calories 480.3, Fat 41.8, SaturatedFat 23.7, Cholesterol 119.4, Sodium 739.8, Carbohydrate 11.2, Fiber 0.6, Sugar 3.2, Protein 16.6
CORN & ONION SOUFFLE
I swapped out my old cheese souffle for one with corn. If you're souffle-challenged, it helps to use smaller ramekins instead of one big dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal., Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer., In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl., Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly., In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish., Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 325 calories, Fat 25g fat (13g saturated fat), Cholesterol 174mg cholesterol, Sodium 463mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
GRITS, CHEESE, AND ONION SOUFFLéS
Provided by Bon Appétit Test Kitchen
Categories Cheese Onion Breakfast Brunch Bake Vegetarian Quick & Easy Low Cal Dinner Lunch Monterey Jack Hominy/Cornmeal/Masa Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
- Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
- Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
- Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
CHEDDAR, ONION, AND RED BELL PEPPER SOUFFLéD OMELET
Steps:
- Preheat oven to 375°F.
- Cook onion and bell pepper in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Add milk and bring to a boil. Add cornmeal in a slow stream, whisking, and cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and cool 5 minutes.
- Whisk in cheese, parsley, yolks, pepper, and 1/2 teaspoon of salt.
- Beat whites with cream of tartar and remaining 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until they just hold stiff peaks. Fold one fourth of whites into cornmeal mixture to lighten, then fold cornmeal mixture gently but thoroughly into remaining whites. Spoon mixture into a greased 3-quart casserole and smooth top.
- Bake in middle of oven until puffed and golden brown, 30 to 35 minutes.
- Serve immediately.
HOT ONION & CHEESE SOUFFLé DIP RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 7
Steps:
- Preheat oven to 425ºF. In the bowl of a food processor combine onion, cream cheese, Parmesan cheese and mayonnaise. Process until completely smooth. Add cayenne and fold in chives. Season to taste with salt and pepper. Transfer mixture to a 1-quart baking dish and smooth the top with the back of a spoon. Bake until browned and puffed, about 20 minutes. Cool slightly and garnish with chopped chives. Serve warm with crostini, crackers, or chips.
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ONION SOUFFLé RECIPE | SOUTHERN LIVING
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- Combine onion, 2 tablespoons butter, and water in a medium saucepan; cover tightly, and cook over medium heat 15 to 20 minutes or until water is absorbed.
- Mash onions; stir in flour, 3 tablespoons sugar, 1 tablespoon butter, half-and-half, and salt. Add egg yolks, mixing well.
- Beat egg whites until stiff but not dry; fold into onion mixture. Spoon into a buttered 1-quart casserole; sprinkle with 1/2 teaspoon sugar and pecans. Bake at 350˚ for 30 minutes or until firm.
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- Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10 to 15 minutes or until tender.
- Place onions and bread cubes in a large bowl. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 1/2-quart soufflé or baking dish. Sprinkle with remaining 1/4 cup cheese.
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