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 Creamy-Onion Souffle Recipe
This is a salty version of a souffle with butter, cream and fried onions. Airy, weightless and ruddy snack, very tasty! Ideal as an aperitif. Well, we ate, washed down with meat broth. Join us!
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Canadian Cuisine
Keyword For Beginners, Medium
Cook Time 70 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Canadian Cuisine
Keyword For Beginners, Medium
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. The main products.
    The main products.
  2. Prepare the baking molds in advance, in which you can serve the souffle. Brush with butter and sprinkle with breadcrumbs. Unfortunately, I do not have ceramics, I will cook in silicone. And to carefully remove the souffle from them, cover them with square foil (12x12 cm). And also lubricate well with oil, sprinkle with breadcrumbs, shake off the excess.
    Prepare the baking molds in advance, in which you can serve the souffle. Brush with butter and sprinkle with breadcrumbs. Unfortunately, I do not have ceramics, I will cook in silicone. And to carefully remove the souffle from them, cover them with square foil (12x12 cm). And also lubricate well with oil, sprinkle with breadcrumbs, shake off the excess.
  3. Cut the onion into small (!) cubes. Melt half of the butter in a frying pan and put the onion in it. Fry over medium heat-simmer the onion until transparent and lightly golden for about 10 minutes. In the process, add salt and pepper.
    Cut the onion into small (!) cubes. Melt half of the butter in a frying pan and put the onion in it. Fry over medium heat-simmer the onion until transparent and lightly golden for about 10 minutes. In the process, add salt and pepper.
  4. Then pour in the water and cook for another 7-10 minutes, the water should evaporate.
    Then pour in the water and cook for another 7-10 minutes, the water should evaporate.
  5. This is what the finished onion looks like. Soft and fragrant.
    This is what the finished onion looks like. Soft and fragrant.
  6. Mix the remaining butter with flour.
    Mix the remaining butter with flour.
  7. Pour in the cream, mix with a whisk. Put on the minimum (!!!) heat and stir all the time with a whisk. The oil will heat up and gradually dissolve in the cream. Then the mass will start to thicken quickly, and some lumps will still remain, this is normal. At this moment we are working with a whisk very intensively, very quickly! Then the lumps will dissolve, and the mass will become homogeneous and smooth.
    Pour in the cream, mix with a whisk. Put on the minimum (!!!) heat and stir all the time with a whisk. The oil will heat up and gradually dissolve in the cream. Then the mass will start to thicken quickly, and some lumps will still remain, this is normal. At this moment we are working with a whisk very intensively, very quickly! Then the lumps will dissolve, and the mass will become homogeneous and smooth.
  8. This is what needs to happen. Let it cool down.
    This is what needs to happen. Let it cool down.
  9. At this time, separate the whites from the yolks. Whisk the whites with a pinch of salt until stiff peaks form.
    At this time, separate the whites from the yolks. Whisk the whites with a pinch of salt until stiff peaks form.
  10. In a deep bowl, mix the custard mass, onion, yolks.
    In a deep bowl, mix the custard mass, onion, yolks.
  11. Add two tablespoons of whipped whites and, without fear, boldly mix in the total mass. Thus, all components are well combined and will have a light lightness.
    Add two tablespoons of whipped whites and, without fear, boldly mix in the total mass. Thus, all components are well combined and will have a light lightness.
  12. Then add the remaining proteins. And now, with a spatula, gently insert the proteins from bottom to top, turning the spatula into an eight.
    Then add the remaining proteins. And now, with a spatula, gently insert the proteins from bottom to top, turning the spatula into an eight.
  13. That's what happened. Light and airy dough!
    That's what happened. Light and airy dough!
  14. Spread the dough on the molds, I have two full tablespoons. Bake in a hot oven at 180 * for 25-30 minutes. we will take into account the capabilities of your equipment! The souffle will rise quickly, it may crack from above or the "cap" will move sideways - everything is fine! After baking, leave in the oven for 2-3 minutes. and can be served on the table.
    Spread the dough on the molds, I have two full tablespoons. Bake in a hot oven at 180 * for 25-30 minutes. we will take into account the capabilities of your equipment! The souffle will rise quickly, it may crack from above or the "cap" will move sideways - everything is fine! After baking, leave in the oven for 2-3 minutes. and can be served on the table.
  15. Souffle is a very delicate, one might say, capricious dish. It falls off very quickly! I hesitated and did not have time to capture all this high beauty. I easily freed the souffle from the foil. Of course, the most aesthetic and serve it in serving cups! But for a home-made and already late dinner, it's perfect for us!
    Souffle is a very delicate, one might say, capricious dish. It falls off very quickly! I hesitated and did not have time to capture all this high beauty. I easily freed the souffle from the foil. Of course, the most aesthetic and serve it in serving cups! But for a home-made and already late dinner, it's perfect for us!
  16. Well, the texture resembles a souffle... In a warm form, put the dough and a little cream. When cooled, it is the same airy and delicate, finely porous. We liked both! Enjoy your meal!
    Well, the texture resembles a souffle... In a warm form, put the dough and a little cream. When cooled, it is the same airy and delicate, finely porous. We liked both! Enjoy your meal!
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