Vidalia Onion Souffles

Vidalia Onion Souffles

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  • Prep Time


  • Total Time


  • Servings



  • 1

    stick unsalted butter, plus more for greasing

  • 4

    lbs vidalia onions thinly sliced

  • ½

    tsp salt

  • 3

    tbsp flour

  • 2

    tsp baking powder

  • 6

    large eggs

  • 2

    cups heavy cream

  • ¾

    cup parmigian/romono cheese


1. In a large skillet, melt the butter over low heat. Add the sliced onions and salt and cook, stirring occasionally, until the onions are soft and golden, about 40 minutes. Let the onions cool completely. 2. Preheat the oven to 350. Butter (8) 5" gratin dishes -OR- one 9x13 greased baking dish and cook for 45 minutes instead of 20 minutes. In a small bowl, whisk the flour with the baking powder and 1 tsp of salt. In a large bowl, beat the eggs with the heavy cream and grated cheese. Whisk in the dry ingredients until incorporated, then fold int he onions. Spoon the souffle mixture into the prepared dishes and bake for 20 minutes, untit the souffles are set and golden on top.


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