Onion souffle

Yield: 3 servings

Measure Ingredient
6 smalls Onions
¾ cup Milk
¼ cup Coffee cream
4 teaspoons Butter
4 teaspoons Flour
½ teaspoon Salt
1 dash Black pepper
3 Eggs

Peel onions and drop into boiling, salted water. Cook gently until tender. Drain, chop fine and puree. Make a cream sauce of the milk, coffee cream, butter, flour and seasonings. Add pureed onions and the well beaten egg yolks. Fold in the stiffly beaten white gently.

Turn carefully into a well buttered casserole and bake for 45 minutes in a 325 degree oven. Serve immediately. Randy Rigg Submitted By RANDY RIGG On 04-07-95

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