I recently had a roast in the oven, and was looking for a side dish to accompany it, so when I happened upon a hundred-year-old recipe for Onion Souffle, I decided to give it a try.
Onion Souffle contains onions and bread crumbs, and reminds me a little of stuffing. This side dish had a robust onion flavor and nicely complemented the roast, though it was a little dry. The next time I make this Souffle, I’ll probably drizzle a little gravy or other sauce over the top.
Here is the original recipe:
And, here is the recipe updated for modern cooks:
1 tablespoon butter, melted
1/2 cup soft bread crumbs
1/2 cup onion, finely chopped
1/4 teaspoon salt
1 egg, separated
Preheat oven to 350° F. Put bread crumbs and melted butter in a bowl, then stir. Add onions, salt, pepper, and egg yolk; stir to combine.
Put the egg white in a small mixing bowl, beat until stiff peaks form. Then fold the beaten egg whites into the onion and bread mixture.
Spoon into buttered custard cups (small ramekins). The souffle does not rise much during cooking, so the custard cups can be filled to within 1/2 inch of the top. Place in oven and bake until set and lightly browned (about 30 minutes). Removed from oven and serve. If desired, the onion souffle can be unmolded.