If you've never had an onion soufflé as part of your holiday traditions, consider this recipe an invitation to make some new memories. Onion soufflés have been in the pages of Southern Living since the 1970s, with this revamped recipe running back in 2004. This recipe is most often looked at as a side dish, especially on a Southerner's Easter table, but, after an office taste-test, this Vidalia Onion Soufflé could certainly be topped with a little ham or bacon and served at Saturday brunch to absolutely no complaints from us. The texture of this dish is similar to a strada, with cubes of Italian bread, eggs, cheese, and Vidalia onions soaked in milk and baked until golden. The soufflé gets a nutty flavor from shredded Parmesan cheese. One great perk to this recipe is that, if you're cooking for a crowd, you could make your Vidalia Onion Soufflé the night before. In the morning, let it sit at room temperature for about 30 minutes, and then pop it in the oven so it's hot and ready to roll. It's an awesome (and tasty!) tool to have in your Southern hostess handbook. Whether you're serving next to a honey-baked ham on Easter Sunday or are just opting for a heartier breakfast with your ladies on the weekend, don't let the "soufflé" part scare you – there is no falling or guesswork with this recipe.
2 tablespoons butter
4 cups chopped Vidalia onions
2 cups fresh bread cubes (crusts removed)
1 (12-oz.) can evaporated milk
3 large eggs, lightly beaten
1 1/4 cups shredded Parmesan cheese
1 teaspoon salt
How to Make It
Melt butter in a large skillet over medium heat; add chopped onion, and sauté 10 to 15 minutes or until tender.
Place onion and bread cubes in a large bowl. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 1/2-quart soufflé or baking dish. Sprinkle with remaining 1/4 cup cheese.