Carrot Onion Cheese Souffle
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Butter (melted)2 large
Onion (shredded)2 cups
Baby Carrots (shredded)1 cup
Grated Parmesan Cheese3
Eggs1 cup
White Sugar1.5 cups
All-Purpose Flour (or as needed)Directions:
1
Grease bottoms and sides of each ramekin with 1 teaspoon butter
2
Combine shredded onion and carrots in a large bowl
3
Add 1/2 cup melted butter; mix thoroughly
4
Stir in Parmesan cheese and garlic powder; mix well to combine
5
Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth
6
Gradually blend in enough flour to make a smooth batter
7
Beat in onion mixture on low speed until thoroughly incorporated
8
Fold in mozzarella cheese
9
Divide batter among ramekins, filling them almost to the top
10
Refrigerate until firm, 1 to 3 hours
11
Preheat oven to 350 degrees F (175 degrees C)
12
Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes