Cheesy Caramelized Onion Soufflé (Simple & Elegant)
Meet your new favorite holiday side dish: a caramelized onion soufflé with a crackly Parmesan crust and a custardy, softly set center. It tastes like French onion soup—nutty, jammy, deeply savory—baked into a golden “pouff” you slice at the table, but in a casserole dish. 😉 No whipped egg whites, just slow-cooked onions and a simple whisked batter. Make the onions ahead, bake right before guests arrive, and watch it disappear.
Servings: 12 servings
Calories: 299kcal
Ingredients
- 1 stick (8 Tbsp) 113g unsalted butter
- 6 large Vidalia onions, peeled and thinly sliced into half moons (about 5 lbs)
- 3 tsp (15g) kosher salt, divided
- ¼ cup (30g) all-purpose flour
- 2 tsp (9g) baking powder
- 1 tsp (3g) garlic powder
- ¼ tsp ground nutmeg
- 2 cups (473ml) heavy cream
- 6 (300g) large eggs
- 1 cup Parmigiano Reggiano, grated, divided
Instructions
- Prepare the baking dish. Set an oven rack in the middle positions, then preheat an oven to 350°F (177°C). Coat a 9x13 baking dish with nonstick spray or butter, then sprinkle about 2 Tbsp of the grated Parmesan along the bottom.
- Caramelize the onions. Heat 8 Tbsp (113g) unsalted butter in a large skillet or Dutch oven over medium heat. Once melted, add thinly sliced onions and 2 tsp (10g) kosher salt, then cook, stirring occasionally and scraping up browned bits, until they turn deep golden and jammy—about 40–45 minutes, adding small splashes of water if the pan dries out. If you notice the onions browning too quickly, lower the heat slightly. Cool for about 15 minutes.
- Mix the dry ingredients. In a large mixing bowl, whisk together ¼ cup (30g) flour, 2 tsp (9g) baking powder, 1 tsp (3g) garlic powder, 1 tsp (5g) kosher salt, ¼ tsp ground nutmeg.
- Add the wet ingredients. To the flour mixture, add 2 cups (473ml) heavy cream, 6 large eggs, and the remaining grated Parmesan cheese. Whisk until very well mixed, then stir in the cooled caramelized onions.
- Bake the soufflé. Carefully pour the mixture into the prepared baking dish, then bake for 45-50 minutes, until the top is a deep golden brown and has puffed up. The edges will be more set than the center, which will jiggle a bit. Cool slightly, then serve while warm.
Notes
- Make-ahead prep: Caramelize the onions up to 4 days in advance; refrigerate and bring to room temperature before mixing. Combine with the dry ingredients and eggs/cream just before baking for best rise.
- Leftovers: Refrigerate cooled soufflé, tightly covered, for up to 3 days. I do not recommend freezing.
- Reheat: Warm slices at 300°F (149°C), loosely tented with foil, for about 15 minutes until hot.
Nutrition
Calories: 299kcal | Carbohydrates: 9g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 153mg | Sodium: 890mg | Potassium: 164mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1004IU | Vitamin C: 4mg | Calcium: 192mg | Iron: 1mg
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