Caramelized Onion and Cheddar Soufflé

Name: Caramelized Onion and Cheddar Soufflé
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 large onions, finely sliced; 3 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 1 cup whole milk; 4 large eggs, separated; 1 cup sharp cheddar cheese, grated; Salt and pepper to taste; 1/4 teaspoon cayenne pepper (optional); 1 tablespoon chopped fresh chives (for garnish)

Highlighted under: Baking & Desserts

I absolutely love making a Caramelized Onion and Cheddar Soufflé. It’s a dish that’s both elegant and comforting, perfect for impressing friends or serving at a family dinner. The sweetness of the caramelized onions combined with the sharpness of cheddar creates a deliciously rich flavor. Baking it to bubbly perfection gives the soufflé a light and airy texture that just melts in your mouth. Plus, it’s surprisingly easy to prepare, making it an ideal choice for both novice and experienced cooks alike!

Created by

Anna

Last updated on 2026-01-08T13:02:31.531Z

When I first tried a soufflé, I was intimidated by its reputation for being finicky. But I found that with the right techniques, it could be approachable and fun. In this recipe, caramelizing the onions slowly is crucial. It enhances their natural sweetness, providing depth to the dish. I like to use a mix of different cheeses, but a good sharp cheddar really steals the show.

Another tip I’ve picked up is to whip the egg whites separately until they form stiff peaks. This step is essential for that light, airy texture everyone loves in a soufflé. The key is to gently fold them into the mixture so as not to deflate the air you’ve incorporated. Trust me, your guests will be wowed!

        Why You Will Love This Soufflé
        Rich, savory flavor from caramelized onions
Delightfully fluffy texture with a cheesy finish
Impressive presentation that's sure to wow

      

The Science of Soufflé Puffs

Understanding the soufflé's structure is crucial to achieving that perfect puff. The air trapped in whipped egg whites expands during baking, causing the soufflé to rise. It's important to beat the egg whites until they hold stiff peaks—overbeating can lead to a dry texture. If you find that your soufflé collapses in the oven, it may have occurred due to undercooked egg whites. Keeping an eye on the baking time and ensuring your oven is at the correct temperature can prevent this.

The choice of dish also plays a role in how your soufflé rises. Using a proper soufflé dish with straight sides helps the soufflé gain height, while also allowing the heat to evenly circulate around the mixture. If you don't have a soufflé dish, a straight-sided oven-safe dish can work as an alternative, but just be aware that the height may be compromised.

Ingredient Insights

Caramelized onions are the star in this soufflé, providing a deep, sweet flavor that complements the sharp cheddar. Be patient while cooking the onions; medium heat is ideal to slowly coax out their sweetness without burning. Aim for that golden brown hue, as this indicates maximum flavor development. If you're short on time, you can substitute with sautéed onions for a quicker option, but the taste won't be as rich.

The sharp cheddar cheese gives this soufflé its distinctive bite. You can experiment with other cheeses like Gruyère for a nuttier flavor or a milder cheese like Monterey Jack for a creamier texture. Just keep in mind that stronger cheeses will bring more flavor, while softer options might create a less pronounced taste profile.

Ingredients

2 large onions, finely sliced
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup whole milk
4 large eggs, separated
1 cup sharp cheddar cheese, grated
Salt and pepper to taste
1/4 teaspoon cayenne pepper (optional)
1 tablespoon chopped fresh chives (for garnish)

Instructions

Caramelize the Onions

In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 20 minutes. Season with salt and pepper, then remove from heat.

Prepare the Soufflé Base

In a saucepan, melt the remaining butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk and cook until thickened.

Remove from heat and let cool slightly. Whisk in the egg yolks, caramelized onions, and cheese. Season with cayenne pepper, salt, and pepper.

Whip the Egg Whites

In a separate bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the soufflé base in thirds, being careful not to deflate the mixture.

Bake the Soufflé

Preheat the oven to 375°F (190°C). Grease a soufflé dish with butter and pour in the soufflé mixture. Bake for 25-30 minutes or until puffed and golden brown. Serve immediately.

Pro Tips

For an extra depth of flavor, consider adding a pinch of thyme to the onions while they cook. Serve your soufflé right out of the oven for the best rise and texture. If you need to make it ahead of time, prepare the base and store it in the fridge, then fold in the egg whites just before baking.

Make-Ahead Tips

This soufflé base can be made ahead of time, which is a great time-saver. Prepare the caramelized onions and soufflé mixture, then cool it to room temperature before refrigerating. When you’re ready to bake, just whip the egg whites and fold them into the mixture for a fresh soufflé. This way, you can serve an impressive dish without the last-minute rush.

If you're considering scaling the recipe, only prepare the ingredients that you can refrigerate without compromising their quality. Soufflés are best enjoyed fresh out of the oven, but if you have leftovers, they can be stored in the fridge for up to two days. Reheat at 350°F (175°C) covered with foil to avoid drying out the dish.

Serving Suggestions

A Caramelized Onion and Cheddar Soufflé can be a stunning main or a delightful side dish. Pair it with a light salad dressed with a vinaigrette to balance the richness of the soufflé. The crispness of the greens will enhance the overall dining experience. Alternatively, consider serving it alongside roasted vegetables to add a vibrant color and texture contrast on the plate.

For a brunch twist, you can serve individual soufflés in ramekins. This not only adds to the elegance but also makes serving more manageable for guests. A sprinkle of fresh chives on top adds a pop of color and freshness that contrasts beautifully with the crispy, cheesy top of the soufflé.

Questions About Recipes

→ Can I make this soufflé ahead of time?

You can prepare the base ahead of time and store it in the fridge. Just fold in the beaten egg whites before baking.

→ What can I substitute for cheddar cheese?

You can try other cheeses like Gruyère or aged Gouda for a different flavor profile.

→ Why did my soufflé not rise?

Make sure your egg whites are whipped to stiff peaks. Also, avoid opening the oven door while baking, as this can cause it to collapse.

→ Can I add vegetables to the soufflé?

Absolutely! Spinach or mushrooms work great when sautéed and incorporated into the mixture.