Cheese, Onion, and Bread Soufflé

Cheese, Onion and Bread Souffle
Stefan Anderson
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preparation
30
minutes
cooking
80
minutes
Serves 6-8

Ingredients

2
tablespoons
butter, plus more for the dish
10 slices (about 10 ounces) stale soft white or sourdough bread, crusts removed and torn into 1/2-inch pieces
2
cups
hot milk
1 small onion, sliced into 1/4-inch rounds
4
eggs, separated
7
ounces
Swiss cheese, grated
1
teaspoon
kosher salt
1/4
teaspoon
freshly ground black pepper
1 pinch ground nutmeg
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.
Judy Lockhart
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 45 %
  • Calcium 368 mg
  • Carbohydrate 26 g
  • Cholesterol 42 mg
  • Fat 15 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 13 mg
  • Sat Fat 9 g
  • Sodium 519 mg
What does this mean? See Nutrition 101.

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