Onion Soufflé Recipe

Is this classic Southern side part of your Easter celebrations? This old-school onion soufflé recipe came to us back in 1979 from Mrs. James S. Tiffany of Dallas, Texas. This recipe, unlike other onion soufflés that are more casserole-like, relies on just onions and eggs for its fluffy consistency. One thing that also sets this onion soufflé apart from the pack is its sweet taste. The onions provide the savory bite, yes – but, a few tablespoons of sugar in the mixture make this soufflé a little more reminiscent of sweet potato casserole rather than a savory pudding. Finely chopped pecans mixed with a little sugar give a crunchy topping to this Southern recipe. If you're hoping to add to your Passover menu, this dish is easily modified to fit the bill; simply omit the all-purpose flour or replace with almond flour. Whether you're used to having an onion soufflé in your side dish repertoire or are looking to try out something new this holiday season, we encourage you to give this hearty, no-fail "onion pudding" recipe a try. You'll be surprised at how the sweet, caramelized onions in this soufflé complement your meal.

Onion Souffle
Photo: Abigail Wilt
4 to 6 servings


  • 3 large onions, sliced

  • 2 tablespoons butter

  • 1 cup water

  • 1 tablespoon all-purpose flour

  • 3 tablespoons sugar

  • 1 tablespoon butter, melted

  • 2 tablespoons half-and-half

  • ¼ teaspoon salt

  • 3 eggs, separated

  • ½ - 1 teaspoon sugar

  • ¼ cup finely chopped pecans


  1. Combine onion, 2 tablespoons butter, and water in a medium saucepan; cover tightly, and cook over medium heat 15 to 20 minutes or until water is absorbed.

  2. Mash onions; stir in flour, 3 tablespoons sugar, 1 tablespoon butter, half-and-half, and salt. Add egg yolks, mixing well.

  3. Beat egg whites until stiff but not dry; fold into onion mixture. Spoon into a buttered 1-quart casserole; sprinkle with 1/2 teaspoon sugar and pecans. Bake at 350˚ for 30 minutes or until firm.

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