Onion Souffle (Recipe 2)

Onion Souffle in Casserole DishIt fascinating how much variation there can be from one recipe to the next. Three years ago I posted a recipe for Onion Souffle which called for chopped onions, bread crumbs, and egg. The mixture was cooked in individual ramekins. That recipe was good (at least that’s what I wrote at the time), but not memorable. I recently came across another hundred-year-old Onion Souffle recipe that was very different from the other one, so I decided to compare the two recipes. The second recipe called for pureed onion, and was a savory custard.

I can’t tell a lie-

I somehow forgot that I’d previously made an Onion Souffle recipe for this blog until I got ready to write this post. I’d already made the 1921 recipe, and had taken photos of it. When I loaded the photo into my computer and attempted to save it, my computer indicated that I had another photo with the same name. I did a search of A Hundred Years Ago posts for Onion Souffle, and a 2018 post immediately popped up.

Oops! I’d previously done an Onion Souffle post – though I have no memory of it. (It clearly was not a memorable dish).

Who would have guessed that the food I’m inadvertently make twice would be a quirky food like Onion Souffle? Apparently, at some subliminal level, Onion Souffle recipes appeal to me. Strange . . .

In any case, the “new” Onion Souffle recipe turned out well. The savory custard was light and smooth – and had a delightful onion flavor that was just right (and not too strong). I think that this Onion Souffle recipe will be a bit more memorable that the last one.

Here’s the original recipe:

Onion Souffle Recipe
Source: The New Cookery (1921) by Lenna Frances Cooper

Here’s the recipe updated for modern cooks:

Onion Souffle

  • Servings: 3 - 4
  • Difficulty: moderate
  • Print

6 medium onions

2 tablespoons butter, melted

3 tablespoons flour

1/2 teaspoon salt

3 eggs beaten

1/2 cup hot milk (I heated the milk in the microwave.)

Preheat oven to 350° F. Peel and quarter onions. Put onions in a saucepan, cover with water. Put on stove and bring to a boil Reduce heat and simmer until onions are tender (about 15 minutes).  Remove from heat and drain. Puree onions. (I used a Foley mill to puree the onions; though a food processor or blender could also be used.) There should be approximately 1 cup of pureed onion.

In the meantime, combine butter, flour, and salt in a mixing bowl. Add, eggs and beat until smooth. While beating, slowly add the milk. Then add the onion puree and stir quickly to combine. Put in a 1-quart casserole dish. Set the dish in a pan of hot water and place in the oven. Bake 30-45 minutes or until the souffle is set.


39 thoughts on “Onion Souffle (Recipe 2)

    1. It was tasty. It’s annoying when I forget something like this – though I guess it probably means that I’ve made a lot of recipes across the years. I was surprised how different the two recipes were.

  1. I would think I will remember a quirky recipe, although memory is a funny thing. I like the sound of “savoury custard.” I can (almost) smell how wonderful it is. I look forward to reading your Onion Soufflé (Recipe 3) Kate. 😂

    1. I hopefully there won’t be a recipe 3 – though you never can tell. Maybe I should make making an Onion Souffle an annual event as I move into a new set of cookbooks each year. 🙂

  2. another I’d like to try – and for a twist, I think the next time I roast some veggies, I’ll add the six onions to use in the souffle – for an added richness (hopefully!)

    1. It’s yummy. It’s fascinating how memory can work. Hopefully you decided to actually make and post the recipe after you realized it wasn’t there.

  3. Perfect timing for this recipe for me,as I was just thinking the other day as I was cleaning out the pantry I need to use those onions up . Glad you forget the other recipe .🙂

  4. I have trouble using up a bag of onions before they go bad… no more frozen chopped onions (to add to the large frozen supply). I’m going to have to give this a try!!

  5. I have lost track of what I have written and sometimes have to search my previous posts to see if I wrote about that already. It is fun to read something I had totally forgotten.

        1. I was worried that the WordPress “related posts” algorithm would pull up the other Onion Souffle recipe, and that readers would notice that I’d previously done a post on this dish before – but maybe I was overly concerned.

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