Souffle (with caramelized onions, chard, and asparagus)

Ok it’s been a LONG time since I’ve posted a recipe…It’s been a busy few months and these have been stacking up. In particular, this one is long overdue. It’s got a fair amount of cheese and eggs in it, so I wouldn’t call this an “everyday” dish. But on occasion it’s ok.

The base recipe: I modified this recipe, which is easier than most souffle recipes in that it uses xantham gum as a secret ingredient to keep the whites stiff longer. I modified it because it simply didn’t seem to have enough flavor. And I generally don’t have whole milk laying around. I also found you can use less butter.

My take:

Special equipment:

  • A balloon whisk, electric beater, or stand mixer. (I’ve used both the whisk and mixer…last night the balloon whisk took about 3-4 mins. muscle building, right?)
  • ramekins, a souffle dish, or just a tall-ish pyrex baking dish. I use a deep casserole pan. so it doesn’t present as pretty, but it does the trick and it still tastes really good.


  • 1 Cup of grated cheese (I used a mix of cheddar and fresh parmesan that my cousin brought for me from Italy. I’ve also used Gruyere and cheddar mixed before)
  • 2 T powdered parmesan for the dish (note: I didn’t use it last night and it came out just fine)
  • 4 eggs, separated
  • 1 Cup cold milk
  • 2 T flour
  • 1-2 T butter (i used 1 last night and again it tasted just fine). more to rub on dish
  • 1 T honey or dijon mustard
  • 2 T garlic paste (or chopped garlic)
  • 1 /4 t xantham gum (this is to keep the egg whites stiff)

Additions–Possible add ins:

  • swiss chard, chopped into small strips
  • caramelized onion strips
  • asparagus (i chopped them into small pieces and then cooked them on a skillet first)
  • portabella mushroom strips

♦ The Method

  1. This is a recipe where I’d recommend prepping everything first. It helps
  2. Grate the cheese
  3. cook your mix-ins
  4. separate your eggs carefully into two clean bowls (i’ve found that your hands do this really well)
  5. Add the garlic paste and mustard into your egg yolks. mix well. salt and pepper to taste
  6. Turn your oven on to 400 degrees
  7. Prepare your dish: Butter all sides of your dish–look at it carefully–you want to see the butter. it helps the souffle to rise. Sprinkle in the parmesan cheese and shake it around. you will see where you haven’t buttered because the cheese won’t stick. Shake out the excess. re-butter parts that need it.
  8. Get your bechamel started: 
  9. Melt the butter in a large saucepan
  10. add the milk and heat on medium heat
  11. add the cheese and stir until melted
  12. slowly whisk in the flour
  13. add in the egg yolks only. Mix well, and stir until everything is well incorporated. Set aside for now. You want it to cool.
  14. Get your egg whites whipped:
  15. If you’re doing it by hand, whip fast. the balloon whisk does wonders compared to a regular one. If you’re doing it by electric beater or stand mixer, start on low and quickly move up to the highest setting. whip to medium-stiff peaks (you want them to form a peak that stands up when you lift the whisk out). Add your xantham gum and whisk a second or two longer.
  16. In your prepared pan, pour in the bechamel. Slowly add in a little of the egg white mixture and fold in. carefully fold in the rest. Don’t beat in or stir too fast or your whites will lose the air you just put into them.
  17. bake: Bake at 400 for about 18-20 mins. the souffle will rise, the top will be a bit golden, and the center will be set (don’t test it with a knife). Don’t open your oven in the middle…just wait for it. pull out and serve immediately.

I serve this with a salad. or last night with marinated mushrooms, asparagus, and artichoke.


Last night’s dinner

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in CSA, garden produce, low carb, main dish, Recipes, vegetarian and tagged , , , , . Bookmark the permalink.

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