Feta Cheese and Onion Souffle
- Active Time 25m
- Total Time 45m
- Butter and very fine, dry bread crumbs for the souffle dish 3 1/2 tablespoons butter, divided
- 1 very large onion
- 1 1/2 cups milk
- 1 bay leaf
- 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 1/4 teaspoon salt
- 4 egg whites
Preheat oven to 375 degrees F.
Butter a 2 quart soufflé dish and coat the inside with very fine, dry bread crumbs. 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. Heat skillet over medium heat, add 1/2 tablespoon of butter and saute onion for about 15 minutes. Reduce the heat to low and cook for a further 20 minutes, stirring occasionally, 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 just slightly runny.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
469 calories; 38g total fat; 237mg cholesterol; 1004mg sodium; 18g carbohydrates; 1g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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