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| Carrot Onion Cheese Souffle |
"This is a variation of my other recipe, Easy Chocolate Souffle, that I experimented with today. The recipe is very easy and the flavor is surprisingly complex - the baby carrots add sweetness and the garlic and cheese add a savory kick."
Ingredients :
- 4 teaspoons butter, softened
- 2 large onion, shredded
- 2 cups baby carrots, shredded
- 1/2 cup butter, melted
- 1/2 cup grated Parmesan cheese
- 2 teaspoons garlic powder, or more to taste (optional)
- 3 eggs
- 4 egg yolks
- 1/2 cup white sugar
- 1 1/2 cups all-purpose flour, or as needed
- 1 cup shredded mozzarella cheese
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 1H55M |
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- Grease bottoms and sides of each ramekin with 1 teaspoon butter.
- Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine.
- Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.
- Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.
Notes :
- You may not need the full 1 1/2 cup all-purpose flour. The batter shouldn't be runny, but definitely as thick as cookie dough.
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