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Cheese, Onion, and Bread Soufflé

Cheese, Onion and Bread Souffle
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Serves 6-8| Hands-On Time: | Total Time:


  • 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
  • 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


  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.
By April, 2005

Nutritional Information

  • Per Serving
  • Calories 291Calories From Fat 45%
  • Calcium 368mg
  • Carbohydrate 26g
  • Cholesterol 42mg
  • Fat 15g
  • Fiber 1g
  • Iron 2mg
  • Protein 13mg
  • Sat Fat 9g
  • Sodium 519mg
What does this mean? See Nutrition 101 .

Quick Tip

A variety of cheeses
Use a vegetable peeler to create fancy curls of cheese. It's an elegant presentation, and the flavor is more intense than that of shredded cheese.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.