Hot Onion Souffle Recipe 55 Food

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.

HOT ONION SOUFFLE

Steps:

• Combine in processor, onion cream cheese, parmesan, and mayo. till smooth Add cayenne chives and seasonings. Bake in 1 qt dish till hot brown and puffy. Cool a bit and garnish.

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.

HOT ONION SOUFFLE DIP

Steps:

• Chop onion and mix together with cream cheese, parmesan cheese and mayonnaise. Place part or all of the ingredients in to shallow casserole dish. Or in to a few different dishes. Bake at 425 for 25 minutes. This dip should be golden brown and bubbly. After removing from oven let set 5-10 minutes. Serve with your favorite Chip, Cracker or Crostini.

CLASSIC CHEESE SOUFFLE

Steps:

• Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
• Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
• Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated gruyère and cheddar, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead - bring to room temperature before continuing.
• Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the gruyère slice into diamond shapes.
• Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. Carefully fold remaining egg whites into cheese mixture until well mixed, but still light.
• Spoon half the mixture into prepared dish. Dot with brie and top with remaining mixture. Gently level the top. Arrange gruyère on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately - the centre will be soft, but will thicken slightly when served.

HOT ONION SOUFFLE RECIPE - (5/5)

Steps:

• Preheat oven to 425 degrees. Drain chopped onions in a colander, then swuuze out any excess liquid. Put onions in a medium bowl. Add cream sheese, parmesan cheese, and mayo and mix until well combined. Transfer onion-cheeese mixture to a 1 quart souffle dish (I use chafing dish), smooth top slightly with the back of a spoon. Bake dip until top is golden brown, about 20 minutes. Serve hot with corn chips, crackers, or tortilla chips.

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 & CHEESE SOUFFLé DIP RECIPE - (4.4/5)

Steps:

• Preheat oven to 425ºF. In the bowl of a food processor combine onion, cream cheese, Parmesan cheese and mayonnaise. Process until completely smooth. Add cayenne and fold in chives. Season to taste with salt and pepper. Transfer mixture to a 1-quart baking dish and smooth the top with the back of a spoon. Bake until browned and puffed, about 20 minutes. Cool slightly and garnish with chopped chives. Serve warm with crostini, crackers, or chips.

HOT ONION SOUFFLE

Steps:

• 1. Pre-heat oven to 400. Lightly grease medium baking dish.
• 2. In dish, mix softened cream cheese,onion,parmesan and mayonnaise.
• 3. Bake in pre-heated oven til bubbly and browned, about 30 mins. I usually serve this with Fritos Dip Chips, but it would also be good with Melba Cracker Rounds.
• 4. (* Note: A friend who is a good cook modifies this by using yellow cheddar cheese in lieu of the cream cheese or sometimes mixing the two cheeses.)

GRITS, CHEESE, AND ONION SOUFFLéS

Steps:

• Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
• Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
• Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
• Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.