Cheese, Onion, and Bread Soufflé

Photo by Stefan Anderson
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


  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


  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.