Creamy onion souffle
365 70 минут 7 порции
This is a saltwater version of the souffle, with butter, cream and fried onions. Air, weightless and ruddy appetizer, very tasty! Perfect as an aperitif. Well, we ate, drinking meat broth. Join us!
Ingredients for Creamy onion souffle
- Onion - 2 PCs
- Butter - 50 g
- Cream - 100 ml
- Water - 100 ml
- Chicken egg - 2 PCs
- Black pepper
- Flour - 4 tbsp
Step by step instruction of cooking Creamy onion souffle
Prepare baking molds, which can be submitted soufflé. Grease and sprinkle with breadcrumbs.
I have, unfortunately, no ceramic, I will prepare in silicon. And to gently remove the souffles from them, lay them square foil (12x12 cm). And also well lubricated with oil, sprinkle with breadcrumbs, shake off excess.
Onion cut into small (!) cube. In a frying pan, melt half of the butter and send him a bow. On medium heat fry-simmer onion until transparent and light gold, about 10 min. In the process add salt and pepper.
Then pour water and cook for another 7-10 minutes the Water should evaporate.
Here is the finished bow. Soft and fragrant.
The rest of the oil mixed with flour.
Pour the cream, stir with a whisk. Put on minimal (!) the fire and stir with a whisk. Oil will heat up and gradually disperse in cream. Then the mass begins to thicken rapidly, and a number of lumps still remain, it's okay. At this point, work with a whisk very vigorously, very quickly! Then the lumps are dissolved, and the mass becomes homogenous and smooth.
That's what should happen. Allow to cool slightly.
At this time, separate the whites from the yolks. Beat the whites with a pinch of salt until stiff peaks.
In a deep bowl, mix the custard cream ground, onion, egg yolks.
Add two spoonfuls of beaten egg whites and are not afraid to boldly stir in the mainstream. Thus all the ingredients well together and will have a light airiness.
Then add the remaining egg whites. And now with a spatula, carefully enter the proteins from the bottom to the top, turning the spade eight.
That's what happened. Light and airy dough!
Spread the dough on the molds, I have two full tablespoons.
Bake in a hot oven at 180* for 25-30 min. will take into account the capabilities of your equipment!
Souffle will rise rapidly, can go cracks on the top or "cap" will move to one side - all is normal!
After baking leave in the oven for 2-3 min. and serve.
Souffles are very delicate, you might say whimsical dish. It quickly falls off! I hesitated and didn't manage to capture all this high beauty.
From foil I easily freed souffle. Of course the best aesthetic and serve it in portion cups! But for home and late dinner and so good!
Well, the texture is souffle...
Warm air and a little cream. Cooled in - the same airy and delicate, fine-pored. We liked both!