Onion Souffle Recipes

VIDALIA ONION SOUFFLE

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.

HOT ONION SOUFFLE DIP

Steps:

• Place all of the ingredients in a 1-qt casserole dish and mix very well. Bake in a 350°F oven for 20-25 minutes.
• Serve with tortilla chips but I much prefer a simple cracker or thinly sliced and toasted french bread.

ONION SOUFFLE

Steps:

• Combine all ingredients.
• Bake at 350 degrees for 15 minutes.
• Serve as a dip with corn chips or a spread with crackers.

GRITS, CHEESE, AND ONION SOUFFLéS

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.

SPINACH ONION SOUFFLE

Steps:

• Saute onions in cooking spray until limp and golden; cool slightly.
• In a blender combine sour cream and eggs until well mixed.
• Add the last six ingredients of the recipe; stir to mix well.
• Pour into a well-greased 1 1/2 quart casserole dish.
• Bake at 350 degrees for 45 minutes to an hour, until the edges are slightly browned.