Cheese, Onion, and Bread Soufflé

Stefan Anderson

Serves 6-8 Hands-On Time: 30m Total Time: 1hr 20m

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

Preheat oven to 400° F.
Butter a 2- to 2 1/2-quart soufflé or baking dish; set aside.
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.
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.
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 Judy Lockhart, April 2005

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