10 slices (about 10 ounces) stale soft white or sourdough bread, crusts removed and torn into ½-inch pieces
2 cups hot milk
1 small onion, sliced into ¼-inch rounds
4 eggs, separated
7 ounces Swiss cheese, grated
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch ground nutmeg
1 pinch ground cayenne pepper
How to Make It
Preheat oven to 400° F. Butter a 2- to 2 ½-quart soufflé or baking dish; set aside. Place the bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed. Meanwhile, melt the 2 tablespoons of butter in a medium skillet over medium-low heat. Add the onion and sauté until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions. Transfer to the soufflé dish and bake in oven until golden and firm, 45 to 50 minutes. Serve with salad greens and shredded carrots.
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I cut the recipe in half and baked it in an 8x8 glass dish, since I don't think I have a souffle dish. I also used goat cheese with a little shredded cheddar instead of swiss. I might have taken it out a little early, it was kind of dense and moist. The browned edges were really good so I think it could be better than I made it. Either way my fiance gobbled it down.
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