Spinach Onion Souffle
Elevate your brunch or dinner table with this elegant Spinach Onion Soufflé—an airy, melt-in-your-mouth dish bursting with savory flavors. Featuring tender caramelized onions, wilted fresh spinach, and a velvety Gruyère-infused béchamel, this soufflé is a perfect balance of hearty and delicate. Fluffy, beaten egg whites are gently folded in to create its signature rise, while a touch of nutmeg adds a hint of warmth. Baked to golden perfection with a sprinkle of parmesan, it’s a show-stopping recipe that pairs beautifully with a crisp green salad or roasted vegetables. With straightforward steps and a total time of under an hour, this soufflé is as satisfying to make as it is to serve! Keywords: spinach onion soufflé, airy soufflé recipe, vegetable soufflé, easy brunch recipes, savory custard dish.
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Recipe Information
Ingredients
- 3 cups fresh spinach
- 3 tablespoons butter
- 1 medium yellow onion
- 3 tablespoons all-purpose flour
- 1.25 cups whole milk
- 0.25 teaspoons nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large eggs
- 0.75 cups Gruyère cheese
- 2 tablespoons parmesan cheese
- 1 teaspoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 1.5-quart soufflé dish with butter. Lightly sprinkle the inside with 1 tablespoon of parmesan cheese to coat.
Heat a large skillet over medium heat and add the olive oil. Sauté the medium-diced onions until they are soft and caramelized, about 10 minutes. Remove and set aside.
In the same skillet, wilt the spinach for 1-2 minutes. Drain any excess liquid, chop finely, and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux.
Gradually add the milk while whisking continuously until the mixture thickens into a smooth béchamel sauce. Stir in the nutmeg, salt, and black pepper. Remove from heat and let it cool slightly.
Separate the egg whites from the yolks. Whisk the yolks into the cooled béchamel sauce, one at a time. Stir in the caramelized onions, spinach, and Gruyère cheese until combined.
In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the spinach mixture in three batches to maintain the airiness.
Pour the soufflé mixture into the prepared dish and sprinkle the top with the remaining 1 tablespoon of parmesan cheese.
Bake for 25-30 minutes, or until the soufflé is puffed and golden on top. Avoid opening the oven door to keep the soufflé from deflating.
Serve immediately and enjoy the warm, airy texture of this spinach onion soufflé!
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 20.0 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 1700 mg | 131% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1018 mg | 22% | |
*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.
