Cooking with Raney

Where is the EGG?

ONION SOUFFLE                                                               

8-12 servings

 

This is rich so small servings are recommended. This dish is a favorite of President Judy Rogers and her husband, Glenn. The apricot onion jam is optional yet it provides a nice balance to the richness of the creamy souffle. It can be made ahead 1-2 days and just brought to room temperature before serving. The jam is also very good with grilled or roast pork.

 

1 cup                           Onion, finely chopped

1 (8oz.) pkg.               Cream Cheese, softened

3/4 cup                        Grated Parmesan

1/3 cup                        Real Mayonnaise

1Egg (Just added to official recipe!)

 

Pat dry the chopped onion with a towel. Mix all ingredients in a bowl, stirring well to blend. Spread mixture evenly into a lightly-oiled 8"by 8" pan. Bake in a 425F preheated oven for 15 minutes or until golden brown on top. Cut into squares and top each serving with a teaspoon or so of jam (optional).

 

 

APRICOT ONION JAM

                               
makes 1 cup

 

1 1/2 cups                   Onion, quartered lengthwise,

                                    thinly sliced crosswise

1 tbsp.+ 1 1/2 tsp.       Butter

2 tbsp.+ 2 tsp.             Sugar

1/4 tsp.                        Salt

1/8 tsp.                        Black Pepper

pinch                           Crushed Red Pepper flakes

1/4 cup                        Dry White Wine

1 3/4 tsp.                     Red Wine Vinegar

1/2 cup,packed            Dried Apricots, thinly sliced

 

Cook onion, butter, sugar, salt, pepper and red pepper flakes, covered, in a heavy skillet over low heat, stirring occasionally until onion is soft, about 25 minutes.

Add wine, vinegar and apricots and simmer, uncovered, stirring occasionally, until thick, 20-25 minutes. Serve at room temperature.

Click PDF to download recipe