Recipes Included On This Page Onion Soufflé Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Onion Soufflé Recipe By : Joy of Cooking by Rombauer and Rombauer Becker; (c)1975 Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup steamed onions -- minced 2 tablespoons butter 2 tablespoons flour 1/2 cup milk 1/2 cup cream or evaporated milk 3 egg yolks -- beaten Salt Paprika Nutmeg 2 tablespoons chopped parsley or 1/2 teaspoon dried basil 3 egg whites Preheat oven to 325F. To steam the onions, place them on a rack over, not in, boiling water; cover and cook until tender (about 30 minutes for medium-sized onions). Drain, peel and mince the onions. Melt the butter. Add the flour and stir until blended. Combine the milks and slowly stir into the butter/flour mixture. When the sauce is smooth, add the minced onion and heat thoroughly. Remove the onions from the heat and stir in the beaten egg yolks. Cook, but do not boil; stir about one minute longer to let the yolks thicken. Season with the salt, paprika, nutmeg and parsley or basil. Cool the mixture slightly. Whip the egg whites until stiff but not dry. Fold them lightly into the onion mixture. Bake the soufflé in a prepared 7-inch baking dish until it is firm, about 40 minutes. Serves 4. From Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker; (c)1975. ISBN 0-672-51831-7 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 29 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 18g Fat (75.8% calories from fat); 7g Protein; 6g Carbohydrate; trace Dietary Fiber; 205mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

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