Description
A delicious Vidalia Onion Soufflé that combines sweet onions with creamy cheeses and a crunchy cracker topping.
Ingredients
Scale
- 3 to 4 large Vidalia onions
- 3 tablespoons unsalted butter
- 3 large eggs
- 1 (5-ounce) can evaporated milk
- 1 cup crushed Ritz crackers
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: Trim the ends off your Vidalia onions. Slice the onions evenly to ensure uniform cooking, avoiding some parts being undercooked while others are soft.
- Step 2: Place the sliced onions in boiling water for about five minutes. After blanching, drain the onions. This mellows the onion flavor and reduces sharpness, increasing sweetness for the casserole.
- Step 3: Melt 3 tablespoons of unsalted butter in a large skillet over medium heat. Add the blanched onions and cook until golden and aromatic. If onions begin to burn, reduce heat and add 1 tablespoon of water every few minutes to prevent sticking. Make sure onions are translucent before proceeding.
- Step 4: While preparing other ingredients, preheat your oven to 350°F to ensure the casserole begins cooking evenly once placed inside.
- Step 5: In a large bowl, whisk the 3 large eggs until frothy and aerated. This aeration adds volume and achieves the soufflé-like lightness desired. For optimal fluffiness, whisk for about 2 minutes.
- Step 6: To the whisked eggs, add the sautéed onions, 1 can (5-ounce) evaporated milk, 1 cup shredded sharp cheddar cheese, ½ cup shredded Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir the mixture thoroughly to ensure even flavor distribution.
- Step 7: Pour the onion mixture into a greased baking dish and spread evenly across the surface. Even spreading promotes uniform cooking and browning.
- Step 8: In a small bowl, combine 1 cup crushed Ritz crackers with melted butter (amount not specified; ensure the topping feels moist but crumbly). This topping provides a crunchy contrast to the creamy filling.
- Step 9: Place the dish in the preheated oven and bake for 20 to 25 minutes. The casserole is done when the cracker topping is golden brown and an aromatic smell fills the kitchen. If topping browns too quickly, cover the dish with foil after 15 minutes to prevent burning while the center cooks through. If the casserole does not rise properly, ensure eggs were whisked well before mixing.
Notes
- Room Temperature: Store the casserole in an airtight container at room temperature for up to 2 days. Avoid direct sunlight and heat sources.
- Refrigeration: Cover tightly with plastic wrap or aluminum foil and refrigerate up to 5 days. Reheat before serving.
- Freezing: Wrap with plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To prevent onions from burning during sautéing, reduce heat and add 1 tablespoon of water every few minutes to keep onions from sticking.
- Whisk eggs vigorously for about 2 minutes to incorporate air, which helps the soufflé rise and achieve a light texture.
- If the topping browns too fast, cover with foil about 15 minutes into baking.
- Avoid watery casserole by limiting to 3 large onions and ensuring they are translucent after sautéing before mixing.
- For added richness, stir in an extra ¼ cup shredded cheese halfway through baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified