Onion Souffle
Elevate your dinner table with this show-stopping Onion Soufflé, a luscious balance of rich caramelized onions, creamy Gruyère cheese, and light, airy egg whites. Perfectly golden and irresistibly fluffy, this savory classic combines the sweetness of slow-cooked onions with a hint of Parmesan-crusted texture. With its delicate rise and melt-in-your-mouth texture, this dish is a testament to the magic of French-inspired cooking, yet approachable for home chefs. Whether served as an appetizer, side dish, or elegant main, this Onion Soufflé is guaranteed to impress your guests with its sophisticated flavors and dramatic presentation.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 3 large Yellow onions
- 1 teaspoon Granulated sugar
- 3 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 4 pieces Large egg yolks
- 4 pieces Large egg whites
- 3 ounces Gruyère cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cream of tartar
- 1 as needed for greasing Cooking spray or butter
- 2 tablespoons Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish or individual ramekins with cooking spray or butter, then dust with grated Parmesan cheese to coat the sides. Set aside.
Peel and thinly slice the yellow onions. In a large skillet, melt 3 tablespoons of butter over medium heat. Add the sliced onions and cook for about 20 minutes, stirring frequently, until caramelized and golden brown. Add 1 teaspoon of sugar in the final few minutes to enhance their sweetness. Allow the onions to cool slightly.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly, to form a roux. Gradually pour in the milk while continuing to whisk, ensuring the mixture remains smooth. Cook until thickened, about 3–4 minutes, then remove from heat.
In a small bowl, whisk the egg yolks together. Gradually add a few spoonfuls of the warm milk mixture to the yolks to temper them. Then, slowly whisk the tempered yolks into the milk mixture.
Stir the grated Gruyère cheese, salt, pepper, and caramelized onions into the milk mixture. Set aside to cool slightly.
In a clean mixing bowl, use an electric mixer to beat the egg whites with the cream of tartar until stiff peaks form. Be careful not to overbeat.
Gently fold one-third of the beaten egg whites into the onion-milk mixture to lighten it, then carefully fold in the remaining egg whites in two batches. Avoid overmixing to retain the airy texture.
Pour the mixture into the prepared soufflé dish or ramekins, filling them about ¾ full. Smooth the surface lightly with a spatula.
Place the soufflé dish or ramekins on a baking sheet and transfer to the oven. Bake for 25–30 minutes for a large dish or 15–20 minutes for individual ramekins. The soufflé should be puffed and golden brown on top.
Serve immediately while the soufflé is still tall and fluffy. Enjoy this light and flavorful dish!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 10.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 376 mg | 29% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
