Looking to for a recipe that requires minimal effort yet wow’s your dinner guests? We have the perfect solution: Sweet Onion Soufflé from the Capture the Coast cookbook. It sounds fancy, and complicated – but don’t let it scare you – it’s surprisingly easy! Just a few ingredients, 10 minutes of prep, and 30 minutes of baking, and voila! You have a fabulous rich, sweet, savory side dish that is the perfect complement to your dinner party.
Ingredients & Instructions:
- 2 large Florida sweet onions (about 4 cups when sliced)
- ½ loaf of white bread, crust removed and cubed (about 4-5 cups)
- 2 Tablespoons unsalted butter
- 1 cup shredded sharp Cheddar cheese, divided
- 3 eggs
- 1 cup light or low-fat buttermilk
- 2 teaspoons salt
- 1 Tablespoon brown sugar
Start by pre-heating your oven to 350 degrees. Then slice your onions. Cut each in half, then in thirds and slice into thin slices.
Next, melt butter in large skillet over medium heat, add onions, and cook for about 15 minutes until translucent, but do not let them brown. Once cooked, remove from heat and let cool for 5-10 minutes.
Meanwhile, cube your bread (only cut 1-2 slices of bread at a time, as you want the bread cubes to be fluffy and not smushed), add to large bowl with ¾ cup of the cheddar cheese, and once slightly cooled, add the cooked onions. Mix well, then transfer to a greased soufflé dish or baking dish (I used 8×8 square Pyrex).
Next, whisk eggs. Add buttermilk and salt, and continue whisking until well combined and smooth. Pour egg mixture over onion/bread mixture.
Top with remaining ¼ cup of cheese and lightly sprinkle the brown sugar on top.
Bake for 30 minutes. Serve to your guests, and bask in the compliments.