Print this entry

Yield: 6


  • 10 slices day-old Village Hearth Sourdough Cottage Bread, crusts removed and torn into half-inch pieces
  • 2 cups hot milk
  • 3 tablespoons butter
  • 1 small onion cut into fourth-inch slices
  • 4 eggs, separated
  • 1 teaspoon salt
  • One-fourth teaspoon freshly ground black pepper
  • 1 pinch ground nutmeg
  • 1 pinch ground cayenne pepper
  • 7 ounces shredded Swiss cheese

Preheat oven to 400°

Place the bread in a shallow bowl and cover with the hot milk. Set aside until the milk is absorbed, at least 20 minutes.

Melt 2 tablespoons of butter in a medium skillet. Add the onions and cook until softened and translucent, about 12 minutes. Remove from heat and cool.

Stir the bread with a fork or use your hands to mash. Stir in the onions.

In a medium bowl, whisk together the egg yolks, salt, pepper, nutmeg and cayenne. Stir in the cheese. Pour mixture over the bread, stirring to combine.

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold egg whites into bread mixture, mixing one-third at a time.

Grease a 2- or 2½-quart soufflé or casserole dish with remaining butter. Fill with bread mixture and bake until golden brown and knife inserted in center comes out clean, approximately 45 to 50 minutes.

cheese onion souffle