CARAMELIZED ONION SOUFFLE WITH SPINACH & PARMESAN

Caramelized Onion Souffle with Spinach & Parmesan image

Number Of Ingredients 14

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1 cup onions, finely chopped
2 tablespoons butter
2 teaspoons garlic, minced
1 package frozen spinach, thawed and squeezed dry- be sure to squeeze well (10 oz.)
1 cup Parmesan Cheese
1/2 cup ricotta cheese
4 eggs, separated
1 egg white
1 teaspoon oregano
1/4 teaspoon nutmeg
0 salt & pepper to taste
2 tablespoons For white sauce: butter
2 tablespoons flour
1-1/2 cups milk

Steps:

Preheat the oven to 375 degrees. Spray an 8" square baking dish with vegetable spray.
In a large saute pan over medium heat, cook the onion and the butter together until carmalized, about 15 minutes. Add the garlic and spinach and cook for another minute. Transfer the spinach mixture to a loarge bowl to cool off. Once the spinach mixture has cooled add the cheeses, 4 egg yolks, oregano, nutmeg, salt and pepper. Mix to combine and set aside.
to make the white sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 min. slowly add the milk, while whisking, until all of the milk has been incorporated. Reduce the heat to low and cook, stirring occasionally until thick and creamy. Cool the white sauce slightly before mixing into the spinach mixture (should be consistency of alfredo sauce).
In a large bowl whip the 5 egg whites until stiff, but not dry peaks form. Stir in 1/4 of the whipped egg whites into the spinach mixture. Then gently fold in the remaining egg whites into the spinach mixture. Pour the souffle batter into the prepared pan. Use finger to clean edges of the pan before cooking.