Cheese, Onion, and Bread Soufflé

By Dustin

Ingredients

• 2 tablespoons  butter, plus more for the dish
• 10 slices (about 10 ounces) stale soft white or sourdough bread, crusts removed and torn into 1/2-inch pieces
• 2 cups  hot milk
• 1 small onion, sliced into 1/4-inch rounds
• 4 eggs, separated
• 7 ounces  Swiss cheese, grated
• 1 teaspoon  kosher salt
• 1/4 teaspoon  freshly ground black pepper
• 1 pinch ground nutmeg
• 1 pinch ground cayenne pepper

Details

Servings 6
Adapted from realsimple.com

Preparation

Step 1

Directions

Preheat oven to 400° F.

Butter a 2- to 2 1/2-quart soufflé or baking dish; set aside.

Place the bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed. Meanwhile, melt the 2 tablespoons of butter in a medium skillet over medium-low heat. Add the onion and sauté until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions.

In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined.

In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions.

Transfer to the soufflé dish and bake in oven until golden and firm, 45 to 50 minutes. Serve with salad greens and shredded carrots.