Onion Souffle Recipes

Steps:

• Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal., Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer., In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl., Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly., In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish., Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.

Steps:

• Combine all ingredients.
• Bake at 350 degrees for 15 minutes.
• Serve as a dip with corn chips or a spread with crackers.

Steps:

• Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10-15 minutes or until tender.
• Place onions and bread cubes in a large bowl.
• Stir in milk, eggs, 1 cup of cheese, and salt.
• Pour into a lightly greased 1 1/2 quart soufflé or baking dish.
• Sprinkle with reamaining 1/4 cup cheese.
• Bake at 350 degrees for 25 minutes or until set.