25 July, 2000

Hot Onion Soufflé | Heart and Soul

This hot appetizer is popular among our dinner groups. 

Hot Onion Soufflé ingredients
Makes about 6 cups
12 to 16-oz frozen chopped onions (3 to 4 cups)
24-oz cream cheese, softened
2 cups grated Parmesan cheese
1/2 cup mayonnaise

For serving
Corn chips or assorted crackers

Notes:  I like to serve Hot Onion Soufflé with Frito’s® Corn Chips, Red Oval Farms Stoned Wheat Thins and thinly-sliced Granny Smith or Golden Delicious apples. When serving larger groups, plan to serve two, even if you have other appetizers. Many times I've seen folks jockeying for the best grazing position when this dish comes out of the oven.

Thaw onions. Roll then in paper towels, squeezing to remove excess moisture.

Preheat oven to 425ºF.

Stir together onions, cream cheese, Parmesan, and mayonnaise until well-combined.

Transfer to a shallow 2-quart souffle dish (Corning-ware pie dish works great). Bake until golden brown, about fifteen (15) minutes.

Serve warm with corn chips or assorted crackers.

Adapts The Junior League of Memphis, Inc, Heart & Soul: Stirring Recipes From Memphis (Memphis: Junior League of Memphis Publications, 1992), 31.

Page Last Updated 17 April 2015

No comments:

Post a Comment