Christy Rost
celebrating home and family

Onion Souffles

| Christy Rost
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 large OSO Sweet® onions, peeled and sliced
  • 2 tablespoons flour
  • 2/3 cup milk or half-and-half
  • 2 eggs
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup grated cheddar cheese

In a large skillet or Dutch oven, melt butter over medium-low heat. Add oil and swirl to mix; stir in onions. Sauté onions 10 to 12 minutes until they are soft and translucent. If they begin to brown, reduce the heat to low.

Preheat the oven to 350 degrees. Sprinkle the onions with flour, stir to mix, and cook 1 minute, stirring constantly. Pour in milk or half-and-half, stir, and cook 2 minutes until mixture thickens. Remove the pan from the heat.

In a small bowl, whip eggs with a fork. Stir them into the onion mixture, mixing thoroughly, and season with salt and pepper.

Spoon onion mixture into individual 4-inch ramekins, filling each 2/3 full. Sprinkle the tops with grated cheese. Bake in a preheated oven 30 to 40 minutes until souffles are puffed and cheese is slightly toasted. Remove them from the oven, place on small plates protected with a doily or folded napkin, and serve immediately.

Recipe serves 6.

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