Cheese Onion And Bread Souffle Recipes

MARILYN'S ONION SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix cream cheese, Parmesan cheese, onions, mayonnaise, and garlic powder together in a bowl using a wooden spoon; pour into a 1-quart souffle dish or pie plate.
• Bake in the preheated oven until top starts to brown, about 25 minutes.

AUNT RACHEL'S CHEESE SOUFFLE

Steps:

• Spread butter on bread slices and place 3 slices on the bottom of the baking dish. Cover with 1/2 of the cheese, and then repeat layer. In a small bowl beat together eggs, milk and salt and pour over bread layers. Refrigerate, and allow to stand until the liquid has been absorbed, several hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Cover and bake in preheated oven for 10 minutes. Remove cover and continue baking for 35 minutes more, or until brown and fluffy.

EASY CHEESE AND ONION BREAD

Steps:

• Pre-heat oven to 375 degrees.
• Mix together flour, baking powder, sugar and salt.
• Add milk, water, butter, cheese, and onions.
• Stir until mixed.
• Dough should be a bit moist but not watery. Should look very sticky and lumpy.
• Scoop into greased bread pan. (cooking spray works fine).
• Even out with a spoon so top is completely flat.
• Bake for 55 minutes.
• Let cool for 30 minutes before slicing.

CHEESE & ONION BREAD

Steps:

• Preheat a fan oven to 200 degrees celsius. Line a baking tray with tin foil and lightly sprinkle with flour.
• Mix the flour, sugar, baking powder, salt, cheese, and onion in a large bowl.
• In a separate bowl, mix the egg, milk and sunflower oil.
• In small quantities, gradually add the wet mixture to the dry until a sticky dough is formed. Careful - you may not need to use all of the wet mixture!
• On a floured surface, roughly shape the dough into a flattened ball and place on the prepared baking tray. Place in the preheated oven and bake for 35-40 minutes, or until cooked. The crust should be golden brown and starting to darken. A knife should come out clean when placed into the bread.
• Enjoy warm, straight out of the oven or when cooled.

CHEESE & BREAD SOUFFLé

Steps:

• Preheat oven to 375°F (190°C).
• Melt butter in saucepan. Whisk in flour; cook and stir over low heat for 1 minute. Whisk in milk all at once; cook and stir until thickened.
• Remove from heat. Whisk in egg yolks, two at a time. Stir in cheese. Add mustard, salt and pepper; mix well. Transfer mixture to large bowl and set aside.
• Beat egg whites in medium bowl with electric mixer until stiff but not dry. Gently fold whites into cheese mixture. Stir in bread cubes. Pour into ungreased 8-cup (2 L) soufflé dish.
• Bake in preheated 375°F (190°C) oven until soufflé has risen and is golden brown, about 30-35 minutes. Serve immediately.

HAM AND CHEESE SOUFFLE

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

CHEESE, ONION AND BREAD SOUFFLE

Steps:

• Preheat oven to 400° F. Butter a 2- to 2 ½-quart soufflé or baking dish; set aside. Place the bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed. Meanwhile, melt the 2 tablespoons of butter in a medium skillet over medium-low heat. Add the onion and sauté until tender, about 15 minutes. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne. Pour the mixture over the bread, stirring until well combined. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions. Transfer to the soufflé dish and bake in oven until golden and firm, 45 to 50 minutes. Serve with salad greens and shredded carrots.