Carrot Onion Cheese Souffle recipe
All Recipes Side Dish Vegetables Onion
Ingredients
- 4 teaspoons butter, softened 2 large onion, shredded 2 cups baby carrots, shredded ½ cup butter, melted ½ cup grated Parmesan cheese 2 teaspoons garlic powder, or more to taste 3 eggs 4 egg yolks ½ cup white sugar 1 ½ cups all-purpose flour, or as needed 1 cup shredded mozzarella cheese
Nutrition Info
- 785.8 caloriescarbohydrate: 76.4 gcholesterol: 443 mgfat: 43.2 gfiber: 4.6 gprotein: 24.7 gsaturatedFat: 24.6 gservingSize: -sodium: 637 mgsugar: 32.6 gtransFat: : -unsaturatedFat: : -
Directions Carrot Onion Cheese Souffle
Directions
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Grease bottoms and sides of each ramekin with 1 teaspoon butter.
Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter, mix thoroughly. Stir in Parmesan cheese and garlic powder, mix well to combine.
Combine eggs, egg yolks, and sugar in another large bowl, beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.
Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.