Onionsouffle Recipes

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers. , Bake, uncovered, until golden brown and bubbly, 25-30 minutes.

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.

ONION SOUFFLé RECIPE

Steps:

• Combine onion, 2 tablespoons butter, and water in a medium saucepan; cover tightly, and cook over medium heat 15 to 20 minutes or until water is absorbed.
• Mash onions; stir in flour, 3 tablespoons sugar, 1 tablespoon butter, half-and-half, and salt. Add egg yolks, mixing well.
• Beat egg whites until stiff but not dry; fold into onion mixture. Spoon into a buttered 1-quart casserole; sprinkle with 1/2 teaspoon sugar and pecans. Bake at 350˚ for 30 minutes or until firm.

CLASSIC FRENCH SPINACH SOUFFLé

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Brush the inside of a 4 to 6-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter , or grease six (5 to 6-ounce) individual ramekins, dividing the butter evenly. Sprinkle the buttered surface evenly with the grated Parmesan cheese. Set aside while you prepare the filling.
• Heat a large saucepan over low heat and add the chopped spinach. Sauté until it wilts and the juices have evaporated; keep a close eye on it as the spinach can burn. Let cool, then squeeze out excess liquid. Set aside.
• In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook for 30 seconds, mixing constantly, to cook down the flour.
• Add the milk while whisking vigorously and cook for about 4 minutes, until the mixture thickens.
• Add the cooked spinach to the white sauce and continue cooking over medium heat for 1 minute. Season the mixture with black pepper, nutmeg, and more salt if needed.
• Place the egg yolks in a bowl and whisk in 1/2 cup of the hot spinach mixture to temper it.
• Add the egg yolk mixture to the pan, stirring to completely incorporate; remove from the heat. Do not overheat the mixture or you risk it separating; if this happens, unfortunately, there is no way to fix it.
• In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form.
• Gently stir 1/3 of the egg whites into the spinach mixture.
• Then fold the remaining egg whites into the mixture.
• Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through. A single souffle may take a few minutes longer.
• Serve immediately and enjoy.

HOMEMADE FRENCH ONION SOUP

Steps:

• Slice onions ¼" thick. Cook onions, stirring occasionally, over low heat in melted butter (with sugar if using) until golden, about 30-45 minutes.
• Add beef broth, wine, thyme, bay leaf, black pepper, Worcestershire, dry sherry. Bring to a boil, reduce heat and simmer for 1 hour. Remove bay leaf and thyme (if fresh) and discard.
• Meanwhile, slice bread and brush with olive oil. Broil 2 minutes per side or until golden.
• Ladle soup into ceramic bowls. Add 2 slices of bread to each bowl. Divide cheeses over bowls and broil until golden and bubbly.

ONION SOUFFLE

Steps:

• Combine all ingredients.
• Bake at 350 degrees for 15 minutes.
• Serve as a dip with corn chips or a spread with crackers.

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.

HOT ONION DIP

Steps:

• Preheat oven to 375F.
• Spray a 2-quart shallow baking dish with cooking spray.
• In a mixing bowl and using the paddle beaters, combine cream cheese and Boursin cheese. Mix until incorporated and creamy.
• Add in grated Parmesan, Gruyere and onion. Mix together well.
• Pour the mixture into the prepared dish.
• Bake at 375F for 45-60 minutes or until the top is turning golden brown.
• Remove from oven - let cool 10 minutes then serve with favorite crackers, chips and/or vegetables.
• Enjoy!

RICH ONION SOUP

Steps:

• Heat the butter in a large saucepan over medium heat, about 4 minutes. Add the onions with a pinch of salt and patiently cook, stirring often, until caramelized, 15-20 minutes. If the pan becomes too dry during cooking, add a splash of water (1-2 tablespoons).
• Add the flour and mix with a wooden spoon for about 1 minute, until it starts to brown.
• Add the wine. Mix well. Cook for about 2 minutes, until most of the wine evaporates.
• Add the beef broth, black pepper, and dried thyme. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring often, until the soup is noticeably thicker, about 20 minutes. Serve immediately.

CORN SOUFFLé

Steps:

• Preheat oven to 350 º
• Lightly butter a 2-quart casserole dish.
• Combine all ingredients and mix well. Pour into casserole dish and bake 45 - 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)