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Feta Cheese and Onion Souffle

Source: Outdoor Entertaining
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Active Time:  25 Minutes
Total Time:  45 Minutes
  Serves 4
butter and very fine, dry bread crumbs for the souffle dish
1 very large onion
3 tablespoons olive oil or butter
1 1/2 cups milk
1 bay leaf
1/2 tablespoons butter
3 tablespoons all-purpose flour
3 tablespoons heavy cream
Grated nutmeg
3 egg yolks
1 tablespoon fine fresh white bread crumbs
3/4 cup feta cheese, finely grated
1 tablespoon grated parmesan cheese
4 egg whites
Feta Cheese and Onion Souffle Recipe at
Preheat oven to 375 degrees F.

Butter a 2 quart soufflé dish and coat the inside with very fine dry bread crumb. Tie a greased and floured parchment paper collar around the rim to extend about 2 inches above the top of the mold.

Peel and very thinly slice the onion. Saute in the oil for about 15 minutes. Reduce the heat to low and cook for a further 20 minutes, stirring frequently, until onions are caramelized. Cool.

Pour milk into a small pan and add the bay leaf. Heat until almost boiling then remove from the heat. Melt 3 tablespoons of the butter in a medium-size heavy pan and stir in the flour, cooking until lightly golden. Add the milk, cream, salt, pepper and nutmeg and stir over gentle heat until very thick. Remove from the heat and whisk in the egg yolks. Set aside to partially cool.

Fry the bread crumbs in the remaining butter until golden. Stir onions and cheeses into the batter. Beat the egg whites to form firm peaks. Fold into batter, then spoon into the prepared soufflé dish. Scatter the fried bread crumbs over the top. Bake for 35 minutes, or until the center is slightly runny.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 469
Fat. Total: 38g
Fiber: 1g
Carbohydrates, Total: 18g
Sodium: 1004mg
% Cal. from Fat: 73%
Cholesterol: 237mg
Protein: 14g
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