Cheese, Onion And Bread Souffle
- 2 tablespoons butter, plus more for the dish
- 10 slices (about 10 ounces) stale soft white or sourdough bread, crusts removed and torn into 1/2-inch pieces
- 2 cups hot milk
- 1 small onion, sliced into 1/4-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 400u0b0 F. Butter a 2- to 2 1/2-quart souffle 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 saute 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 souffle dish and bake in oven until golden and firm, 45 to 50 minutes. Serve with salad greens and shredded carrots.
butter, white, hot milk, onion, eggs, swiss cheese, kosher salt, freshly ground black pepper, ground nutmeg, ground cayenne pepper
Taken from www.epicurious.com/recipes/member/views/cheese-onion-and-bread-souffle-1259392 (may not work)