30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cousin Clarence's Caramelized Onion And Gruyere Soufflé
Cousin Clarence's Caramelized Onion And Gruyere Soufflé
Cousin Clarence's Caramelized Onion And Gruyere Soufflé
⏱1h 15m
👥6
🔥350 cal
Medium
🍽️Holiday
A comforting and flavorful soufflé featuring deeply caramelized onions and nutty Gruyere cheese. This version is designed for home cooks with readily available ingredients and straightforward techniques.
A comforting and flavorful soufflé featuring deeply caramelized onions and nutty Gruyere cheese. This version is designed for home cooks with readily available ingredients and straightforward techniques.
Caramelize the Onions: Heat Olive Oil in a large skillet over medium-low heat. Add Yellow Onions and cook, stirring occasionally, for 45-60 minutes, or until deeply golden brown and caramelized. Set aside.
Prepare the Béchamel: In a saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Milk, ensuring no lumps form. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, or until thickened. Stir in Nutmeg, Salt, and Pepper. Remove from heat.
Combine: Stir the caramelized Onions and 1 cup of Gruyere Cheese into the Béchamel sauce. Let cool slightly.
Prepare the Egg Whites: In a clean, dry bowl, beat Egg Whites with Cream of Tartar until stiff peaks form.
Fold and Bake: Gently fold the Egg Yolks into the Béchamel mixture. Then, gently fold in one-third of the Egg Whites to lighten the mixture, followed by the remaining Egg Whites. Pour into a buttered 6-cup soufflé dish. Sprinkle with the remaining Gruyere Cheese.
Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until puffed and golden brown. Serve immediately.
Ingredients
6
2300 gYellow Onions-thinly sliced
2 tbsp30 mLOlive Oil
4 tbsp60 gButter
4 tbsp30 gAll-Purpose Flour
3 cups720 mLMilk
1/4 tsp1.25 mLNutmeg-ground
SaltTo taste
PepperTo tasteBlack -ground
1 1/2 cups150 gGruyere Cheese-grated
4N/ALarge Eggs-separated
1/4 tsp1.25 mLCream of Tartar
Equipment
Large Skillet
Saucepan
Whisk
Mixing Bowls
6-cup Soufflé Dish
Instructions
Caramelize the Onions: Heat Olive Oil in a large skillet over medium-low heat. Add Yellow Onions and cook, stirring occasionally, for 45-60 minutes, or until deeply golden brown and caramelized. Set aside.
Prepare the Béchamel: In a saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Milk, ensuring no lumps form. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, or until thickened. Stir in Nutmeg, Salt, and Pepper. Remove from heat.
Combine: Stir the caramelized Onions and 1 cup of Gruyere Cheese into the Béchamel sauce. Let cool slightly.
Prepare the Egg Whites: In a clean, dry bowl, beat Egg Whites with Cream of Tartar until stiff peaks form.
Fold and Bake: Gently fold the Egg Yolks into the Béchamel mixture. Then, gently fold in one-third of the Egg Whites to lighten the mixture, followed by the remaining Egg Whites. Pour into a buttered 6-cup soufflé dish. Sprinkle with the remaining Gruyere Cheese.
Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until puffed and golden brown. Serve immediately.
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