A hearty meal for a cold day, simple and frugal, but filling.
What You Need:
1 T olive oil
2 onions cut into wedges
1/2 t salt
1/4 t pepper
3 T butter, divided
1 garlic clove, minced
3 eggs
1 1/2 C milk
1/3 C flour
1 (4 oz) pkg. white cheddar cheese, shredded
1 T fresh sage, chopped
How to Make It:
Place the olive oil into a large skillet over medium heat.
Allow the oil to become hot but not smoking.
Add the onion wedges and cook for 5 minutes.
Sprinkle the salt and pepper over the onions.
Add 2 T of butter to the skillet.
Stir in the garlic and continue cooking 8 minutes or until the onion are fork tender.
Remove the pan from the stove and set aside.
Use the remaining butter to grease 10 small (5 oz.) baking dishes.
Set the oven temperature to 400 degrees and allow the oven to heat while finishing the soufflés.
Place the eggs into a mixing bowl.
Whisk the milk in with the eggs.
Add the flour and whisk until smooth.
Add the cheese and sage stirring until all the ingredients are incorporate together.
Fill each baking dish with onions.
Spoon the cheese mixture over the onions in each dish.
Bake 22 minutes or until a golden brown and puffed.
Allow to stand 10 minutes before serving.
Serving Size: 10
Soufflés sound difficult to make but in reality they are very simple and takes very little time. Due to the short baking time these soufflés can be baked while the meat is resting.
