Caramelized Onion and Cheddar Soufflé

Name: Caramelized Onion and Cheddar Soufflé
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 large onions, thinly sliced; 2 tablespoons butter; 1 cup milk; 3 tablespoons all-purpose flour; 4 large eggs, separated; 1 cup sharp cheddar cheese, grated; 1/2 cup mild cheddar cheese, grated; Salt and pepper, to taste; 2 tablespoons chopped fresh parsley (optional)

Highlighted under: Comfort Food Recipes

I absolutely love making this Caramelized Onion and Cheddar Soufflé! It’s a showstopper that impresses everyone at my dinner parties. The deep, savory flavor of the caramelized onions paired with the rich, nutty cheddar creates a luxurious experience. Each soufflé puffs beautifully in the oven, resulting in a light and airy texture that melts in your mouth. Whether served as a starter or a side, it never fails to delight my guests and is surprisingly easy to make. I can’t wait for you to try it!

Created by

Emma Johnson

Last updated on 2026-01-08T14:14:32.632Z

Making this Caramelized Onion and Cheddar Soufflé was a delightful adventure in my kitchen! I started by slowly caramelizing the onions to enhance their sweetness and depth, which really makes the flavors pop in the final dish. I opted for a blend of sharp and mild cheddar, which not only adds a rich taste but also creates a creamy mouthfeel.

The soufflé's lightness amazed me, as it rose perfectly in the oven. A great tip I discovered is to make sure the egg whites are whipped to stiff peaks; this step is crucial for achieving that airy texture that every soufflé aims for. Your guests will be talking about it for days!

        Why You'll Love This Recipe
        Savory caramelized onions create a deep, rich depth of flavor.
The creamy blend of cheddar cheese makes each bite heavenly.
Impressive presentation to wow your guests at any gathering.

      

Mastering Caramelization

Caramelizing onions is a crucial step in this soufflé, as it deepens the flavor profile significantly. Be patient when cooking the onions—set your heat to medium and allow them to slowly turn a deep golden brown, which takes about 20 minutes. Stir them frequently to prevent burning, and consider adding a pinch of sugar to enhance the caramelization if your onions are less sweet.

Once caramelized, allow the onions to cool before mixing them into the roux. This prevents the warm mixture from cooking the eggs when combined. If you’re in a pinch, you can use store-bought caramelized onions, but the flavor won’t be quite the same, as homemade offers a richness that packaged varieties often lack.

The Importance of Proper Folding

When folding the whipped egg whites into the onion and cheese mixture, take your time and use a gentle touch. The goal is to maintain the airiness that you’ve created by whipping the whites to stiff peaks. I recommend a rubber spatula for this step, as it can gently scoop from the bottom while folding, ensuring that the mixture stays light and fluffy.

If you accidentally deflate the egg whites too much, your soufflé may not rise adequately. In this case, do not worry; simply consider reducing the baking temperature slightly and increasing the cooking time to achieve a gradual rise. A lower temperature can help maintain stability during the cook.

Ingredients

Gather the following ingredients to make a delicious Caramelized Onion and Cheddar Soufflé:

Ingredients

2 large onions, thinly sliced
2 tablespoons butter
1 cup milk
3 tablespoons all-purpose flour
4 large eggs, separated
1 cup sharp cheddar cheese, grated
1/2 cup mild cheddar cheese, grated
Salt and pepper, to taste
2 tablespoons chopped fresh parsley (optional)

Make sure to have all of your ingredients prepped before starting the cooking process for the best results.

Instructions

Follow these steps to prepare your Caramelized Onion and Cheddar Soufflé:

Caramelize the Onions

In a large skillet, melt the butter over medium heat. Add the sliced onions, and cook slowly until they are deep golden brown and caramelized, about 20 minutes. Stir frequently to prevent burning.

Season with salt and pepper, and then set aside to cool.

Prepare the Roux

In a saucepan, heat the milk over medium heat. In another pan, melt 2 tablespoons of butter, then whisk in the flour and cook for 1-2 minutes. Slowly add the warm milk, whisking constantly, until the mixture thickens. Remove from heat.

Combine Ingredients

Stir in the caramelized onions and both types of cheese into the roux. Allow this mixture to cool slightly before adding the egg yolks one at a time.

Whip Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the onion and cheese mixture in thirds, being careful not to deflate the mixture.

Bake the Soufflé

Pour the soufflé mixture into a buttered baking dish. Bake in a preheated oven at 375°F (190°C) for 25 minutes or until puffed and golden. Serve immediately for the best texture.

Enjoy your delicious soufflé right out of the oven while it's still puffy!

Pro Tips

For an extra depth of flavor, consider adding a pinch of nutmeg to the cheese mixture or some fresh herbs like thyme.

Ingredient Variations

While cheddar cheese provides a delightful richness, feel free to experiment with other cheeses. Gruyère or Fontina can introduce a nutty flavor, while a pepper jack can add a hint of spice. Just be mindful of the melting qualities; cheeses that don't melt well can lead to a gummy texture in the soufflé.

If you have dietary restrictions, you can substitute the milk with a non-dairy alternative like almond or oat milk. Just ensure that the non-dairy option is unsweetened to avoid altering the flavor. For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend, keeping an eye on the thickness of the roux.

Storage and Reheating Tips

If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to two days. Keep in mind that soufflés are best enjoyed fresh, as they may lose their airy texture when reheated. To reheat, warm your oven to 350°F (175°C) and bake uncovered for about 10-15 minutes until heated through and slightly puffed.

If you want to prepare ahead, you can make the onion and cheese mixture the day before. Store it in the refrigerator and fold in the egg whites just before baking. This ensures your soufflé is perfectly puffy and fresh without you needing to spend much time in the kitchen just before serving.

Questions About Recipes

→ Can I make the soufflé ahead of time?

It's best to prepare and bake the soufflé right before serving, as it will deflate over time.

→ What type of cheese can I use instead of cheddar?

You can experiment with Gruyère or fontina for a different flavor profile.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven.

→ Can I freeze the soufflé?

Freezing soufflés is not recommended, as they will lose their light texture once thawed.