VIDALIA SWEET ONION AND CRAB SOUFFLE
With 20 pounds of vidalia onions I had to find recipes to use them. This recipe is by Executive Chef Jeffrey Buben, Vidalia Restaurant and Bistro Bis, Washington D.C.
Provided by Charlotte J
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Butter a 6-cup souffle mold or four 1-cup molds and lightly dust with flour.
- Melt 2 tablespoons butter in a medium saute pan.
- Add Vidalia onion and cook 2 minutes.
- Add crabmeat and heat.
- Add chives and a pinch each of salt and white pepper then set aside.
- Melt remaining butter in a saucepan over medium heat.
- Whisk in 3 tablespoons flour and cook over medium heat, about 2 minutes.
- Remove from heat.
- In glass measuring cup, heat milk for 2 minutes in a microwave.
- Pour hot milk into flour mixture and stir with a wire whisk until smooth.
- Add 1/2 teaspoon salt, 1/8 teaspoon white pepper, cayenne and nutmeg.
- Return to heat and whisk until thickened, about 1 minute.
- Remove from heat and whisk in egg yolks, one at a time.
- Stir in crab mixture, add salt and pepper to taste.
- Set aside.
- Beat egg whites with a pinch of salt until stiff but not dry.
- Gently stir half the egg white mixture into crab mixture.
- Stir in the cheese.
- Fold in remaining egg whites.
- Pour mixture into prepared mold.
- Set on middle rack in oven and bake 30 to 35 minutes, until souffle is golden.
- Individual souffles will bake in 25 to 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 322.9, Fat 24.6, SaturatedFat 14.4, Cholesterol 247.9, Sodium 234.9, Carbohydrate 12, Fiber 0.6, Sugar 1.9, Protein 13.7
VIDALIA ONION SOUFFLE
Love the taste of Vidalia onions and looking for a new and tasty way to serve them? Look no further and enjoy this delicious treat from Southern Living!
Provided by Bev I Am
Categories Onions
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat; add chopped onions, and sauté 10-15 minutes or until tender.
- Place onions and bread cubes in a large bowl.
- Stir in milk, eggs, 1 cup of cheese, and salt.
- Pour into a lightly greased 1 1/2 quart soufflé or baking dish.
- Sprinkle with reamaining 1/4 cup cheese.
- Bake at 350 degrees for 25 minutes or until set.
HONEY ROASTED VIDALIA ONIONS
The owner of the company I used to work at sent everyone a 5 lb box of Vidalia onions every year. This was included on a recipe brochure one year from the farm. I was surprised at how much I liked them, and they are healthy too.
Provided by karen
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Peel onions and cut in half crosswise.
- Place onions, cut sides down, in an 8 inch square baking dish, drizzle with water. Cover with foil and bake for 30 minutes.
- Combine honey and remaining ingredients.
- Turn onions over. Brush half of the honey mixture over the onions.
- Bake, uncovered, an additional 30 minutes or until tender, basting with remaining honey mixture after 15 minutes.
Nutrition Facts : Calories 122.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 320.5, Carbohydrate 24.9, Fiber 1.6, Sugar 20.6, Protein 1
CHEDDAR-CRAB SOUFFLE
A great souffle for an elegant meal. The sharp cheddar cheese stretches the flavor of crabmeat, yet contributes rich flavor on its own.
Provided by Ms. Ayons dishes
Categories Crab
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw crabmeat, save juices. Blend with cheese. Set aside.
- Saute green onions in butter until soft but not browned.
- Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
- Stir in the egg yolks. Blend in crabmeat and cheese.
- Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
- Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
- Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
- Good served with marinated broccoli salad, hot rolls or french bread.
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