Best 13 Onion Souffle Recipes

CORN & ONION SOUFFLE

Steps:

• Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal., Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer., In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl., Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly., In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish., Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.

HOT ONION SOUFFLE DIP

Steps:

• Place all of the ingredients in a 1-qt casserole dish and mix very well. Bake in a 350°F oven for 20-25 minutes.
• Serve with tortilla chips but I much prefer a simple cracker or thinly sliced and toasted french bread.

MARILYN'S ONION SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix cream cheese, Parmesan cheese, onions, mayonnaise, and garlic powder together in a bowl using a wooden spoon; pour into a 1-quart souffle dish or pie plate.
• Bake in the preheated oven until top starts to brown, about 25 minutes.

HOT ONION SOUFFLE DIP

Steps:

• Chop onion and mix together with cream cheese, parmesan cheese and mayonnaise. Place part or all of the ingredients in to shallow casserole dish. Or in to a few different dishes. Bake at 425 for 25 minutes. This dip should be golden brown and bubbly. After removing from oven let set 5-10 minutes. Serve with your favorite Chip, Cracker or Crostini.

VIDALIA ONION SOUFFLE

Steps:

• Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10-15 minutes or until tender.
• Place onions and bread cubes in a large bowl.
• Stir in milk, eggs, 1 cup of cheese, and salt.
• Pour into a lightly greased 1 1/2 quart soufflé or baking dish.
• Sprinkle with reamaining 1/4 cup cheese.
• Bake at 350 degrees for 25 minutes or until set.

SPINACH AND CARAMELIZED ONION SOUFFLE

Steps:

• To prepare bechamel sauce, melt butter in medium saute pan over medium-low heat. Add onion, stirring occasionally, for 2 minutes until onion is translucent. Add water and simmer until water has cooked away and onion caramelizes to golden-brown, stirring regularly for about 30 minutes. Add flour and stir til dissolved. Cook over low heat for 2 minutes, stirring often. Slowly pour milk into roux, stirring constantly, until fully blended. Simmer while stirring for 10 minutes. Remove from heat and stir in nutmeg and salt. Set aside or refrigerate for later use. Bring 2 quarts of water and 1 tablespoon of kosher salt to a boil in a saucepan. Fill medium bowl with ice water. Submerge spinach in the boiling water for just an instant. Immediately drain and bathe in ice water for a couple minutes to cool spinach. Transfer to a colander and squeeze out excess water. Chop spinach and set aside. To temper bechamel into egg yolks, place lightly beaten egg yolks in a large, stainless steel bowl. Whisk a few drops of hot bechamel sauce into egg yolks. Continue whisking as you gradually add half the hot sauce into egg yolks. Then, add the last half of the hot sauce, whisking to combine thoroughly. Stir spinach into bechamel-egg mixture; cool down to room temperature and fold in the shredded Gruyere cheese. Preheat the oven to 425 degrees F. For appetizer portions, use eight, 3-ounce ceramic ramekins. For main course servings, use four, 6-ounce ramekins. Coat ramekins with olive oil, dust with a good coating of parmesan cheese and set aside. Prepare meringue by whipping egg whites and cream of tartar together until meringue reaches a medium-high peak. Fold 1/3 meringue into bechamel-spinach mixture to loosen it up. Continue to add remaining meringue by gently blending. Portion souffle mixture into prepared ramekins. Sprinkle each souffle top with parmesan cheese. Bake 3-ounce ramekins for 20 minutes, or 6-ounce ramekins for 25 minutes until golden-brown. Serve immediately.

HOT ONION & CHEESE SOUFFLé DIP RECIPE - (4.4/5)

Steps:

• Preheat oven to 425ºF. In the bowl of a food processor combine onion, cream cheese, Parmesan cheese and mayonnaise. Process until completely smooth. Add cayenne and fold in chives. Season to taste with salt and pepper. Transfer mixture to a 1-quart baking dish and smooth the top with the back of a spoon. Bake until browned and puffed, about 20 minutes. Cool slightly and garnish with chopped chives. Serve warm with crostini, crackers, or chips.

VIDALIA ONION SOUFFLE

Steps:

• 1. In large skillet, melt butter over low heat. Add onions and salt. Cook over low heat, stirring occasionally, until onions are soft and just start to color, about 45 minutes. Remove from heat, and set aside in pan to cool to room temp. 2. Preheat over to 350 degrees F. Butter a 9"x13" glass or ceramic baking dish. 3. Whisk flour, baking powder, nutmeg and salt in a small bowl. 4. In a large bowl, beat eggs with cream. Whisk in dry ingredients until well blended. Add cheese and mix well. 6. Gently stir in onions. Pour into baking dish. 7. Bake in oven for 45 minutes, until set and golden brown on top.

CARAMELIZED ONION SOUFFLE WITH SPINACH & PARMESAN

Steps:

• Preheat the oven to 375 degrees. Spray an 8" square baking dish with vegetable spray.
• In a large saute pan over medium heat, cook the onion and the butter together until carmalized, about 15 minutes. Add the garlic and spinach and cook for another minute. Transfer the spinach mixture to a loarge bowl to cool off. Once the spinach mixture has cooled add the cheeses, 4 egg yolks, oregano, nutmeg, salt and pepper. Mix to combine and set aside.
• to make the white sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 min. slowly add the milk, while whisking, until all of the milk has been incorporated. Reduce the heat to low and cook, stirring occasionally until thick and creamy. Cool the white sauce slightly before mixing into the spinach mixture (should be consistency of alfredo sauce).
• In a large bowl whip the 5 egg whites until stiff, but not dry peaks form. Stir in 1/4 of the whipped egg whites into the spinach mixture. Then gently fold in the remaining egg whites into the spinach mixture. Pour the souffle batter into the prepared pan. Use finger to clean edges of the pan before cooking.

HOT ONION SOUFFLE

Steps:

• 1. Pre-heat oven to 400. Lightly grease medium baking dish.
• 2. In dish, mix softened cream cheese,onion,parmesan and mayonnaise.
• 3. Bake in pre-heated oven til bubbly and browned, about 30 mins. I usually serve this with Fritos Dip Chips, but it would also be good with Melba Cracker Rounds.
• 4. (* Note: A friend who is a good cook modifies this by using yellow cheddar cheese in lieu of the cream cheese or sometimes mixing the two cheeses.)

CORN & ONION SOUFFLE

Steps:

• 1. Separate eggs; let stand at room temperature 30 minutes. Grease a 2½-qt. souffle dish; dust with 2 Tbsp. cornmeal.
• 2. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer.
• 3. In a saucepan, heat oil over medium heat. Add onion; cook and stir 5 minutes. Stir in corn, cream cheese, 1 tsp. salt, pepper and remaining cornmeal until blended. Remove to a bowl.
• 4. Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly. In a bowl, beat egg whites with baking soda and remaining salt on high speed until stiff. Gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish.
• 5. Bake in a preheated 350º oven for 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.

ONION SOUFFLE

Steps:

• THAW AND DRAIN ONIONS. COMBINE ALL INGREDIENTS IN A LARGE BOWL AND MIX WITH A BLENDER OR FOOD PROCESSOR. SPOON INTO A BAKING DISH (CORNINGWARE OR PYREX) AND BAKE AT 400 DEGREES FOR ABOUT 30 MINUTES (15 MINUTES IF YOU HAVE A CONVECTION OVEN). REGARDLESS, COOK UNTIL LIGHTLY BROWNED AND JUST BEGINNING TO BUBBLE. I USE AN ABSORBENT PAPER TOWEL TO SOAK UP ANY SURFACE OIL (FROM THE MAYONNAISE) OFF THE TOP BEFORE SERVING. SERVE HOT WITH CORN CHIPS. THE LARGER FRITOES SCOOPS WORK BEST.

CHEESE, ONION AND BREAD SOUFFLE

Steps:

• Preheat oven to 400° F. Butter a 2- to 2 ½-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.