Cheese and onion bread soufflé, hey. Yep, the stale bread component removes the fret over whether your soufflé will rise or not, cuz it will, defo. Another Use Your Loaf classic coming atcha.
Making this reminded me of making bread sauce, and that’s a good way to describe the dish as it goes. Think of this as a cheesy baked bread sauce, and what’s not to like about those words together in a row.
Gruyère be the cheese, caramelised be the onions. Let’s soufflé…..
1 hr 20mins| serves 5 | bada bing bada boom
240ml hot milk
300g stale farmhouse bread
2 tbsp salted butter plus some for greasing
1 small onion, half moon sliced
4 eggs, separated
200g gruyère, grated
1 tsp sea salt
¼ tsp ground black pepper
pinch grated nutmeg
pinch cayenne pepper
200°C / gas 6.
Tear the bread into a shallow bowl and pour the hot milk over, set aside while you caramelise the onions in the butter with a little oil in the pan first. 15-20mins.
Butter a medium soufflé or baking dish while that’s cooking.
Squish the bread with your hands so there aren’t any lumps and stir in the onions.
In another bowl whisk the egg yolks, cheese, salt, pepper, nutmeg and cayenne together. Add this mixture to the bread and stir well to combine.
Take yet another bowl and whisk the egg whites until soft peaks form and then gently fold this into the bread mixture in three lots. Transfer to the soufflé dish and bake for 40-45mins until golden.
Serve with a crisp green salad.
This recipe comes from Real Simple.