Awhile ago I found a blog posting for souffle in an onion cup. I really loved the idea, because after I moved to California and started eating In & Out-- or maybe it was just after Jeff and I started dating-- I really got into onions. Now I eat onions on a lot of things and in a lot of things. So eating a full onion with a cheesy chivey filling seemed like a perfect treat.
I used the recipe I got on the blog, Choosy Beggers. Originally the recipe is for a Blue Cheese and Chive Souffle, but I'm not a big blue cheese fan, so I replaced the blue cheese with feta and extra sharp cheddar.
The onion, I admit, was kind of lame. Boiling it to remove the outside layers so as to fill it kind of took all the flavour out of it.... I wanted that fresh pungent flavour. I mean, I may have boiled it too long, or something-- or maybe baking it in the future would be better.
I'd never made a souffle before... actually, I don't know if I'd ever had a souffle before. But following the directions made it super easy. As you can see, it rose really well and looked all pretty! It was all tasty and cheesy too, which was nice.
I think Jeff might have liked these... but he was on his cruise still. I ended up eating them all within the day. A little really made a lot, because I basically halved the recipe... or even quartered it, and it was still so much. But each souffle isn't all that filling, at least not for me.
But yeah, I really liked these. I've been collecting the peels and things from my vegetables to make vegetable stock. So I was also excited to keep the chives that started turning and throw them into that pot. It's always worth it to have chives!
Chive and Cheese Souffle
Developed from Choosy Beggars
2 egg whites
3/4 tablespoon butter
3/4 tablespoon flour
1/4 cup milk
1/2 tsp dried oregano
1/4 tsp dried mustard powder
1/2 tablespoon chives
1/8 cup crumbled cheddar and feta cheeses
Slice about a 1/4" off the root end of your onions, and about 3/4" off the top. Peel back the tough outer layers until you’re at the edible layers.
Boil the onions in salted water for 4-6 minutes, or until the outer layers are slightly tender but still firm. Remove the onions with a slotted spoon and cool them in an ice bath.
When the onions are cool enough to handle, gently loosen the outer two layers and press firmly up on the root end to pop the inside of the onion out. Be gentle so that you don’t rip the onion rounds that you need. Slice a thin round of onion off of the base and tuck this inside your onion cup where there is an exposed hole from the root end.
Carefully separate your eggs putting the whites in one bowl and the yolks in another.
Melt the butter in a small sauce pan. As soon as the butter has melted and flour and whisk it (quickly) to form a thick paste. Let this cook, whisking occasionally, for a minute until creamier in color, you don't want your roux to brown too much.
Slowly add the milk in a steady stream, whisking constantly. When the sauce has incorporated and smoothed out add the dried mustard, oregano, and season with salt and pepper to taste. Take the sauce off the heat.
Whisk your egg yolks until they’re combined and just slightly lighter in color. Add a spoonful of your white sauce to the egg yolks and whisk vigorously. Don't let the eggs harden up or scramble. Repeat this with another one or two spoonfuls to temper the egg mixture, and then whisk in the rest of the sauce.
Beat the egg whites until they form moderately stiff peaks. Once stiff,take a 1/3 of the egg whites and stir them into the yolk mixture. Take the next 1/3 and fold them gently into the rest of the mixture, followed by the last 1/3rd. Toss in the crumbled cheese and chives, then fold the mixtures several times until all mixed together (but remember, be gentle!)
I used one onion, and two souffle cups, which I nestled in a small pan so that they'd be snug together. I recommend doing the same thing. If you are using more than one onion, be sure to lean them against each other so nothing will fall. Spoon the souffle mixture into the onion cups/ramekins, I filled mine 1/2-3/4 full.
If you are using ramekins, butter them and sprinkle the inside with dry bread crumbs (I used panko, the only crumbs I have)
Bake the souffle in a 350 degree oven for 30-35 minutes or until browned on top and there's a slight jiggle to them.
Serve the souffles immediately.