Creamy-Onion Souffle Recipe
This is a salty version of the souffle, with butter, cream and fried onions. Air, weightless and rosy snack, very tasty! Perfect as an aperitif. Well, we ate, drinking meat broth. Join us!
Cook Time
Cook Time
  1. Basic products.
  2. Prepare in advance the molds for baking, in which it will be possible to serve the souffle. Grease with oil and sprinkle with breadcrumbs. I have, unfortunately, no ceramic, I will prepare in silicon. And to gently remove the souffles from them, lay them square foil (12×12 cm). And also well lubricated with oil, sprinkle with breadcrumbs, shake off excess.
  3. Onions cut into small (!) cube. In a frying pan, melt half the butter and send the onion to it. On medium heat fry-simmer onions until transparent and lightly gilded for about 10 minutes. In the process, salt and pepper.
  4. Then pour water and cook for another 7-10 minutes the Water should evaporate.
  5. This is what a ready bow looks like. Soft and fragrant.
  6. The rest of the butter is mixed with flour.
  7. Pour the cream, mix with a whisk. Put on minimum (!!!) fire and stir with a whisk all the time. The oil will heat up and gradually disperse in the cream. Then the mass will begin to thicken rapidly, and a number of lumps will still remain, this is normal. At this moment we work with a whisk very intensively, quickly-quickly! Then the lumps dissolve, and the mass will become uniform and smooth.
  8. That’s what should happen. Allow to cool.
  9. At this time, separate the whites from the yolks. Beat the whites with a pinch of salt until stiff peaks.
  10. In a deep bowl, mix the custard mass, onion, yolks.
  11. Add two tablespoons of whipped proteins and, without fear, boldly to intervene in a common mass of. Thus, all the components are well combined and will have a light airiness.
  12. Next, add the remaining proteins. And now with a spatula, carefully enter the proteins from the bottom to the top, turning the spade eight.
  13. That’s what happened. Light and airy dough!
  14. Distribute the dough into molds, I have two full tablespoons. Bake in a hot oven at 180* for 25-30 min. will take into account the capabilities of your equipment! Souffle will rise rapidly, can go cracks the top or “cap” will move to one side – all is normal! After baking, leave in the oven for 2-3 min. and can be served.
  15. Soufflé is very delicate, you can 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 best aesthetic and serve it in portion cups! But for home and already late dinner to us and so perfectly!
  16. Well, the texture is souffle… In warm the form of the air and a bit cream. In the cooled – the same air and gentle, finely porous. We liked both so and so! Bon appetit!

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