Sides › Caramelized Onion Souffle

Caramelized Onion Souffle

Why caramelize onions? This souffle is why. Onions slowly cooked with butter and sugar take on a golden-brown color which means flavor, flavor and more flavor. Lots of cheese and a crispy crust make up the balance of this sweet and savory side dish.

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About Rebecca Newell

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Caramelized Onion Souffle

Why caramelize onions? This souffle is why. Onions slowly cooked with butter and sugar take on a golden-brown color which means flavor, flavor and more flavor. Lots of cheese and a crispy crust make up the balance of this sweet and savory side dish.

About Rebecca Newell

Raised in Glen Falls, NY, Rebecca Newell spent much of her youth traveling with her family to Old Quebec City, Paris, Italy, and Holland along with several other interesting places. By experiencing these different cuisines and cultures, Newell was exposed to what she now credits as an important part of developing her own unique style of cooking. Newell attended the University of Maine in Orono on a swimming scholarship and later graduated with a degree in English. She then attended New England Culinary Institute to broaden her food knowledge. After culinary school, Newell moved to Naples, Florida and worked at Bistro 821 and Quail Creek Country Club. From there, she moved back to New England and trailed Kevin and Jill Crawely at Coriander Bistro and then Stephen Sherman at Union Bar and Grille. From Union Bar and Grille, Newell was promoted to Chef at Aquitaine Bis; and in October 2007 accepted the position as Executive Chef at Boston's The Beehive. When not in the kitchen, Newell loves to visit her home on Lake George, NY, explore Boston, go swimming, spend time with friends and try new restaurants.

Recipe

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Ingredients

Serves 8 as a side dish

  • 6 large eggs
  • 2 cups heavy whipping cream
  • 1 tsp salt
  • pinch of black pepper
  • 3 oz package shredded Parmesan cheese
  • 3 oz package shredded Swiss cheese
  • 2 tsp baking powder
  • 3 tbsp flour
  • 2 oz (4 tbsp) butter
  • 2 large or 4 small onions, thinly sliced (julienne)
  • 2 tbsp sugar

Special Equipment - works well in either a round or oblong baking dish

How-to

Make Custard

  1. Add eggs to a large bowl.  Whisk in heavy cream.  Add salt and pepper
  2. Add cheese and whisk to combine.  Add baking powder and flour and whisk to combine
  3. Pour into greased baking dish

Caramelize Onions

  1. Heat butter in a skillet. Add sliced onions and cook for 15 minutes
  2. Add the sugar and caramelize the onions, stirring occasionally, until golden brown (careful not to burn), about 20-30 minutes

Assemble & Bake

  1. Preheat oven to 350º
  2. Distribute caramelized onions over custard in the baking dish
  3. Bake for about 30-45 minutes, looking for a golden brown crust

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Comments (1)

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  1. zoebrooks:

    Honestly? I didn't like onions until this dish. Easy, Delicious, and Cheesy! (Feb 16, 2010 4:35:19 PM)