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Cheese, Onion and Bread Souffle

Photo: Stefan Anderson
Yield Makes 6 to 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.