Carrot Onion Cheese Souffle recipe

All Recipes Best Recipe Side Dish Vegetables Onion

Ingredients

4 teaspoons butter, softened
2 large onion, shredded
2 cups baby carrots, shredded
½ cup butter, melted
½ cup grated Parmesan cheese
2 teaspoons garlic powder, or more to taste
3 eggs
4 egg yolks
½ cup white sugar
1 ½ cups all-purpose flour, or as needed
1 cup shredded mozzarella cheese

Nutrition Info

785.8 calories
carbohydrate: 76.4 g
cholesterol: 443 mg
fat: 43.2 g
fiber: 4.6 g
protein: 24.7 g
saturatedFat: 24.6 g
servingSize: -
sodium: 637 mg
sugar: 32.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease bottoms and sides of each ramekin with 1 teaspoon butter.

  2. Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter, mix thoroughly. Stir in Parmesan cheese and garlic powder, mix well to combine.

  3. Combine eggs, egg yolks, and sugar in another large bowl, beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.

  4. Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.

  5. Preheat oven to 350 degrees F (175 degrees C).

  6. Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.

Recipe Yield

4 8-ounce ramekins

Recipe Note

This is a variation of my other recipe, Easy Chocolate Souffle, that I experimented with today. The recipe is very easy and the flavor is surprisingly complex - the baby carrots add sweetness and the garlic and cheese add a savory kick.

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