Vidalia Onion Souffle
Delight your taste buds with this Vidalia Onion Soufflé, a light and airy masterpiece that combines the natural sweetness of Vidalia onions with the rich creaminess of Gruyère cheese. Perfectly caramelized onions are folded into a silky cheese base, then lifted to cloud-like perfection with whipped egg whites, creating a show-stopping dish that’s as elegant as it is comforting. This recipe features simple, wholesome ingredients like fresh eggs, whole milk, and a touch of butter, making it an irresistible option for brunch, dinner, or special occasions. Baked to golden perfection, it’s finished with a sprinkle of fresh parsley for a final flourish. With its spectacular rise and melt-in-your-mouth texture, this Vidalia Onion Soufflé is a sophisticated yet approachable dish that impresses every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Vidalia onions
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.75 cup grated Gruyère cheese
- 4 large eggs, separated
- 0.25 teaspoon cream of tartar
- 1 tablespoon chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly butter a 1.5-quart soufflé dish and dust it with a small amount of flour, tapping out the excess.
Peel and finely slice the Vidalia onions. In a large skillet, heat 1 tablespoon of butter over medium heat. Add the onions and cook until softened and translucent, about 10-12 minutes, stirring occasionally. Set aside to cool slightly.
In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to avoid browning.
Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk and cook until the mixture thickens, about 2-3 minutes.
Season the milk mixture with the salt and ground black pepper. Remove it from the heat and stir in the grated Gruyère cheese until melted and smooth.
Add the slightly cooled onions to the cheese mixture. Mix well to combine.
In a small bowl, whisk the egg yolks, then temper them by slowly adding a small amount of the warm onion-cheese mixture while whisking. Once tempered, stir the egg yolks back into the main mixture. Set aside.
In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. Be careful not to overbeat as the egg whites should be glossy and smooth.
Gently fold one-third of the beaten egg whites into the onion-cheese mixture to lighten it. Then fold in the remaining egg whites carefully, ensuring you retain as much air as possible.
Pour the soufflé mixture into the prepared dish, leveling the top with a spatula as needed. Run your thumb around the edge of the dish to create a small groove, which helps the soufflé rise evenly.
Bake in the preheated oven for 30-35 minutes, or until the soufflé is puffed and golden brown on top. Do not open the oven door during baking to prevent it from collapsing.
Once done, remove from the oven and garnish with chopped fresh parsley. Serve immediately for best results.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 2127 mg | 92% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 43.1 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1228 mg | 94% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1758 mg | 37% | |
*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.
