French Onion Soufflé


Let’s make some souffléeeeeeeeeeeeeees!

That is my internet translation of my Julia Child impression.

While making these soufflés I channelled my inner Juliaaaa Chiiiild.  I felt fancy and French and accomplished. I was a little afraid given all those horror soufflé stories I have heard (I am scared by much different camp-fire stories than most people), but if you follow the recipe directions, everything will turn out okay. Your soufflés with cook and rise. You will be happy.  I have a vague memory of some 90’s movie where a soufflé fell due to loud noise, and while I did not shout or throw a dance party while cooking these, I had no problems.

The longest part of this recipe is caramelizing the onions, but caramelized onions are always worth that extra time. And soufflés with caramelized onions will seem so impressive to everyone you serve them to, so feel free to brag.   This is a definite celebration dish-  perfect for this time of year to celebrate your mom with a fancy dish on Mother’s Day.

And also feel free to speak in a French accent the entire time you make and eat this soufflé

Adapted from Cooking Light


2 onions, thinly sliced
2 tablespoons butter
1/2 teaspoon sugar
2 tablespoons all purpose flour
2/3 cup milk
1/2 teaspoon grated nutmeg
1 teaspoon beef bouillon
1/8 teaspoon salt
1/8 teaspoon white pepper
2 egg yolks
1 1/2 ounces Gruyère cheese, grated
4 egg whites
1/4 teaspoon white vinegar


Preheat oven to 425°F. Place baking sheet in the oven to preheat. Grease 4 6-ounce ramekins.

In a saucepan, add onions and butter over medium heat. Season with salt. Let onions sweat, about 2-3 minutes. Lower heat and let cook until caramelized, about 25-30 minutes. Stir the onions occasionally. Stir in the sugar about halfway through cooking. If the onions are getting too brown too quickly, lower the heat. If the bottom of your pan appears to be browning too much, add 1 teaspoon of water to deglaze.

Whisk in flour and milk. Season with nutmeg, beef bouillon, salt, and white pepper. Bring mixture to a boil, stirring occasionally, and cook for 2 minutes. Remove from heat and let sit for 10 minutes. Whisk in egg yolks and Gruyère cheese.

In a large bowl, beat egg whites and vinegar until medium peaks form. Fold 1/4 of the mixture into the flour mixture. Fold in remaining mixture until just combined. Divide mixture among your ramekins. Place on preheated baking sheet and put in oven. Immediately lower oven temperature to 350°F. Bake for 26-27 minutes. Eat immediately.

Makes 4 soufflés.

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