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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.