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Photo: Stefan Anderson Photo by: Photo: Stefan Anderson

Cheese, Onion and Bread Souffle

Real Simple APRIL 2005

  • Yield: Makes 6 to 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 368mg
  • Calories: 291
  • Calories from fat: 45%
  • Carbohydrate: 26g
  • Cholesterol: 42mg
  • Fat: 15g
  • Fiber: 1g
  • Iron: 2mg
  • Protein: 13mg
  • Saturated fat: 9g
  • Sodium: 519mg

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Cheese, Onion and Bread Souffle recipe