Cheese, Onion, and Bread Soufflé

cheese-souffle
Photo by Stefan Anderson
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  • Serves 6-8
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    Nutritional Information

    Per Serving

    • Calories 291 calories
    • Calories 45 calories from fat
    • Fat 15 g
    • Sat Fat 9 g
    • Cholesterol 42 mg
    • Sodium 519 mg
    • Protein 13 mg
    • Carbohydrate 26 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 368 mg

Ingredients

  1. Check 2tablespoons butter, plus more for the dish
  2. Check 10 slices (about 10 ounces) stale soft white or sourdough bread, crusts removed and torn into 1/2-inch pieces
  3. Check 2cups hot milk
  4. Check 1 small onion, sliced into 1/4-inch rounds
  5. Check 4 eggs, separated
  6. Check 7ounces Swiss cheese, grated
  7. Check 1teaspoon kosher salt
  8. Check 1/4teaspoon freshly ground black pepper
  9. Check 1 pinch ground nutmeg
  10. Check 1 pinch ground cayenne pepper

Directions

  1. Preheat oven to 400° F.
  2. Butter a 2- to 2 1/2-quart soufflé or baking dish; set aside.
  3. Place the bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed. Meanwhile, melt the 2 tablespoons of butter in a medium skillet over medium-low heat. Add the onion and sauté until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions.
  4. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined.
  5. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions. Transfer to the soufflé dish and bake in oven until golden and firm, 45 to 50 minutes. Serve with salad greens and shredded carrots.