Title: Onion Souffle
Categories: Casserole
Yield: 3 Servings
| 6 | sm | Onions |
| 3/4 | c | Milk |
| 1/4 | c | Coffee cream |
| 4 | ts | Butter |
| 4 | ts | Flour |
| 1/2 | ts | Salt |
| 1 | ds | 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