pearl onion souffle ala sherry oregano
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!
prep time
15 Min
cook time
30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 cup pearl onions, fresh and peeled
- 1 cup purple pearl onions, fresh and peeled
- 1/4 cup shallots, chopped
- 2 cups lamb or beef broth
- 4 - egg yolks
- 1 tablespoon cream of tartar
- 4 - egg whites
- 1/2 cup bread flour
- 1 teaspoon baking powder
- 1/2 stick butter
- 1/2 cup sherry
- 1 cup cream
- 2 tablespoons worcestershire sauce
- 1 tablespoon garlic, chopped
- 1 teaspoon celery salt
- 1 tablespoon fennel seed
- 2 tablespoons oregano, ground
- 3 tablespoons olive oil, extra virgin
- 1 cup shredded muenster
- 1 cup shredded, lorraine
- 3 tablespoons shredded parmasean
How To Make pearl onion souffle ala sherry oregano
-
Step 1In a saucepan, combine shallots, onions, garlic, butter, and lamb broth. Cook on medium, covered, until soft. Remove from heat until room temperature.
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Step 2In a mixing bowl, add seasoning, flour, baking powder, olive oil, sherry, cream, and Worcestershire sauce. Mix well.
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Step 3Add egg yolks, cheese, and ingredients from saucepan. Combine well.
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Step 4In a separate mixing bowl, beat egg white and cream of tartar into stiff peaks.
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Step 5Fold into batter. Pour into greased casserole dish. Bake at 350F until nicely browned and a loosely firm set is achieved when jiggled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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