Recipe Exchange: Hot Onion Soufflé
I first tasted this hot onion soufflé at a pottery class; someone brought it for a pot luck at the end of term and we devoured it. I’ve made it countless times since, and if you haven’t had it, I bet you find you do the same. It’s so simple for a party, but also good on crackers with soup for dinner.
Hot onion soufflé (Lauri Patterson/Getty Images)
Hot Onion Soufflé
Ingredients
12 to 16 ounces frozen chopped onions (3 to 4 cups)
24 ounces cream cheese, softened
2 cups grated Parmesan cheese
½ cup mayonnaise
Corn chips or crackers for serving
Directions
Thaw onions. Roll them in paper towels, squeezing to remove excess moisture. Preheat oven to 425 degrees. Stir together onions, cream cheese, Parmesan cheese and mayonnaise until well combined. Transfer to a shallow 2-quart soufflé dish and bake for 15 minutes or until golden brown. Serve with corn chips or assorted crackers. Makes about 6 cups.
Source: “Heart & Soul,” The Junior League of Memphis
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Recipe Exchange Hot Onion Soufflé Heart & SoulJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
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