Cheese, Onion and Bread Souffle

Cheese, Onion and Bread Souffle Recipe
Photo: Stefan Anderson


Makes 6 to 8 servings

Recipe from

Real Simple

Nutritional Information

Calcium 368 mg
Calories 291
Caloriesfromfat 45 %
Carbohydrate 26 g
Cholesterol 42 mg
Fat 15 g
Fiber 1 g
Iron 2 mg
Protein 13 mg
Satfat 9 g
Sodium 519 mg


2 tablespoons butter, plus more for the dish
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


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.

Judy Lockhart,

Real Simple

April 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note