Tuesday, November 18, 2008

Onion Soufflé

All of my Memphis friends are familiar with this dish, but it's so easy, so fail-proof, and so well-loved that I have to share it. This makes a fantastic appetizer for any event. You can also easily remember it off the top of your head: 3, 2, 1, 1/2.

Next time I make this, I'll be sure to take a picture. It's absolutely delicious!

Onion Souffle

3 8-oz packages of cream cheese, softened
2 cups parmesan cheese, grated
1 onion, diced (I usually use a medium-large white onion)
1/2 cup mayonnaise

Preheat oven to 350. Grease a pie plate, or similarly sized dish.

Mix all ingredients together (this works best in a stand mixer). Transfer to pie plate and bake in preheated oven for 30 minutes. I like for the top of mine to get brown, but most everyone else I know takes it out of the oven a little before then.

Serve hot with corn chips or melba toast.

3 comments:

Stacey Hays said...

Yum! I love, love love this dish! However, Ryan thinks you make it much better.

Megan said...

fyi - I made lasagna with swiss chard last night from the CSA bushel! We haven't a CLUE what to do with the radishes, but I'm taking them with me to Dallas and maybe they will be incorporated into our Thanksgiving menu : ) Thanks again!

Domestic Kate said...

I'm glad you liked it! Allrecipes has a recipe for grilled radishes - I never got a chance to actually try it (it rained every time), but they looked kind of decent.

If nothing else, they can go on salads, and everyone can then proceed to pick them off. :)