Stefan Anderson
Hands-On Time
30 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 6-8

How to Make It

Step 1

Preheat oven to 400° F.

Step 2

Butter a 2- to 2 1/2-quart soufflé or baking dish; set aside.

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

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