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Vidalia Onion Soufflé

Yield Makes 8 servings


  • 2 tablespoons butter or margarine
  • 5 medium Vidalia or sweet onions, chopped (about 4 cups)
  • 2 cups fresh bread cubes (about 10 slices, crusts removed)
  • 1 (15-ounce) can fat-free evaporated milk
  • 3 large eggs, lightly beaten
  • 1 1/4 cups (5 ounces) shredded Parmesan cheese
  • 1 teaspoon salt

How to Make It

  1. Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10 to 15 minutes or until tender.

  2. Place onions and bread cubes in a large bowl. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 1/2-quart soufflé or baking dish. Sprinkle with remaining 1/4 cup cheese.

  3. Bake at 350° for 25 minutes or until set.