CARROT ONION CHEESE SOUFFLE

Carrot Onion Cheese Souffle image

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.

Provided by Peg

Time 1h55m

Yield 4

Number Of Ingredients 11

Ingredients

4 teaspoons butter, softened
2 large onion, shredded
2 cups baby carrots, shredded
½ cup butter, melted
½ cup grated Parmesan cheese
2 teaspoons garlic powder, or more to taste
3 eggs
4 egg yolks
½ cup white sugar
1 ½ cups all-purpose flour, or as needed
1 cup shredded mozzarella cheese

Steps:

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.

Nutrition Facts : Calories 785.8 calories, Carbohydrate 76.4 g, Cholesterol 443 mg, Fat 43.2 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 24.6 g, Sodium 637 mg, Sugar 32.6 g