When I was growing up, my mother had a friend who worked for Columbia Records (I think that was it) who used to send us demos of records that as I look back may have never been released. One such record was I love Onions, recorded by Julie Christie. Now don't ask me how I remember that, but I do, perhaps it's because I love onions! LOL Anyway, on Sunday I made a Sweet Onion Souffle, which is quite tasty. If you're counting calories you may not want to make this, cause where I will sub on some recipes, on some I don't even bother and this is one. So here we go, you'll need the following:
1/2 cup butter ( perhaps you can sub olive oil and just a tablespoon of butter for the flavor)
6 medium sweet onions (3.25 lbs) thinly sliced into rings (here in GA, Vidalia onions can be used, these are very good for this recipe)
2 cups heavy whipping cream
3 oz package Parmesan cheese
6 large eggs, lightly beaten
1 tablespoon fresh Rosemary chopped
3 tablespoons all purpose flour
2 tablespoons sugar ( I use less)
2 teaspoons baking powder
1 teaspoon salt ( I omit this, as I don't cook with salt. I think each person should salt to taste on their plate)
Melt butter in a large skillet over medium heat; add onion. Cook stirring often, about 1 hour or until the onions are caramel colored. Remove pan from heat.
In a large bowl, stir together the cream, the Parmesan cheese and the eggs. In another bowl combine the flour, sugar, baking powder and rosemary. Gradually stir the dry ingredients into the wet ingredients.
Next, stir the onions into the egg mixture; spoon the mixture into a lightly greased 13x9 baking dish and bake at 350 uncovered for 30-35 minutes or until slightly firm, puffed and golden brown. This should serve 8.
I made this with ground turkey meatloaf, you can make it with whatever meat you like, or make it with Three Bean Chili if you are a vegetarian but eat dairy products.
If you love onions like I do, I'm sure you'll enjoy this dish.
Until next time, much love to all of you!
J
No comments:
Post a Comment