Pearl Onion Souffle ala Sherry Oregano

Tiffany Bannworth

By
@MissAnubis

This makes for a delightful holiday treat. I recently served this at Thanksgiving.

But why wait for a holiday? Make it when the mood strikes.

Bon Appetit!


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Ingredients

1 c
pearl onions, fresh and peeled
1 c
purple pearl onions, fresh and peeled
1/4 c
shallots, chopped
2 c
lamb or beef broth
4
egg yolks
1 Tbsp
cream of tartar
4
egg whites
1/2 c
bread flour
1 tsp
baking powder
1/2 stick
butter
1/2 c
sherry
1 c
cream
2 Tbsp
worcestershire sauce
1 Tbsp
garlic, chopped
1 tsp
celery salt
1 Tbsp
fennel seed
2 Tbsp
oregano, ground
3 Tbsp
olive oil, extra virgin
1 c
shredded muenster
1 c
shredded, lorraine
3 Tbsp
shredded parmasean

Directions Step-By-Step

1
In a saucepan, combine shallots, onions, garlic, butter, and lamb broth. Cook on medium, covered, until soft. Remove from heat until room temperature.
2
In a mixing bowl, add seasoning, flour, baking powder, olive oil, sherry, cream, and Worcestershire sauce. Mix well.
3
Add egg yolks, cheese, and ingredients from saucepan. Combine well.
4
In a separate mixing bowl, beat egg white and cream of tartar into stiff peaks.
5
Fold into batter. Pour into greased casserole dish. Bake at 350F until nicely browned and a loosely firm set is achieved when jiggled.

About this Recipe