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.
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Jax Padilla
[email protected]I highly recommend this soufflé recipe.
Mehar Falak
[email protected]This was the best soufflé I've ever had!
Ryan Sanz
[email protected]This soufflé was a hit at my dinner party!
Thomas Wilson
[email protected]I will definitely be making this soufflé again.
Zohaibjanjua Janjua
[email protected]This soufflé was delicious! I loved the combination of spinach and caramelized onions.
Mat Tan
[email protected]This was my first time making a soufflé and it was a success! It was light and fluffy, and the caramelized onions added a nice touch.
Dessa Dalius
[email protected]This soufflé was easy to make and it turned out great! The spinach and caramelized onions were a delicious combination.
Kristen Brandt
[email protected]I made this soufflé for breakfast and it was a great way to start the day. It was light and fluffy, and the flavors were perfect.
Zaafran Khan
[email protected]This soufflé was a bit tricky to make, but it was worth the effort. It was so delicious! The spinach and caramelized onions were a great combination.
Khalid Manzee
[email protected]I love spinach and caramelized onions, so I knew I would love this soufflé. I was right! It was delicious. The soufflé was light and fluffy, and the flavors were perfect.
Humira Amjad
[email protected]This was my first time making a soufflé and it turned out perfectly! I followed the recipe exactly and it was so easy to make. The soufflé was so light and fluffy, and the caramelized onions added a nice sweetness.
Olive Manansala
[email protected]I made this soufflé for a dinner party and it was a huge hit! Everyone loved it. The texture was light and fluffy, and the flavors were amazing. I will definitely be making this again.
Badu Oluwatosin
[email protected]This soufflé was an absolute delight! The spinach and caramelized onions were a perfect combination, and the cheese sauce was rich and flavorful. I served it with a side salad and it was a complete meal.