Yield: 1 Servings
|6 larges||Garlic cloves|
|5 larges||Onions; cut into eighths|
|3 tablespoons||Vegetable oil plus|
|¼ cup||Vegetable oil|
|9 \N||Eggs (room temp); separated*|
|1 teaspoon||Salt; or to taste|
|\N \N||Freshly ground pepper; to taste|
|½ teaspoon||Ground nutmeg|
|½ cup||Dried bread crumbs|
|¼ teaspoon||Cream of tartar|
In food processor fitted with metal blade, process garlic and half the onions until finely chopped. Transfer chopped mixture to bowl. Add remaining onions to food processor and chop finely. In large skillet over medium-high heat, heat 3 tablespoons oil until hot. Saute onion and garlic, stirring often, until very soft and transparent, about 15 minutes. Set aside to cool slightly. In same processor bowl, process egg yolks until thick and creamy. Transfer to large bowl and mix in onion mixture, ¼ cup oil, nutmeg, salt, pepper and bread crumbs. In separate mixing bowl, beat egg whites and cream of tartar until stiff but not dry peaks form. Gently fold egg whites into onion mixture until incorporated. Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray. Pour souffle mixture into prepared pan. Bake 35 to 40 minutes, or until puffed and brown and a knife inserted in the center comes out clean. Souffle will fall as it cools. Cut into small squares and serve immediately. Or, to freeze, allow souffle to cool and cut into small squares. Store in freezer container up to 1 month. To reheat, bring to room temperature. Place squares on baking sheet in 400-degree oven and heat, uncovered, 15 minutes. Serve warm.
*Note: For a lower-fat version, reduce egg yolks to 5. Whites remain the same. Recipe from "Entertaining on the Run" by Marlene Sorosky (William Morrow and Co. $25). Formatted by Lynn Thomas dcqp82a@.... Source: The Wichita Eagle 12-10-97.
Recipe by: The Witchita Eagle 12-10-97 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 24, 1998