Mar 1, 2007
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Hot Onion Soufflé

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Hot Onion Soufflé Credit: Chris Granger

SERVES 6 – 8

This recipe, from Heart and Soul, the 1992 Memphis Junior League Cookbook, is prone to disappearing quickly when served at parties.

1  14-oz. package frozen chopped onions, thawed
24 oz. cream cheese, softened
2 cups grated parmesan cheese
1⁄2 cup mayonnaise

1. Preheat oven to 425°. Drain chopped onions in a colander, then squeeze out any excess liquid. Put onions into a medium bowl. Add cream cheese, parmesan cheese, and mayonnaise and mix with a wooden spoon until well combined.

2. Transfer onion–cheese mixture to a 1-quart soufflé dish, smoothing top slightly with the back of a spoon. Bake dip until top is golden brown, about 20 minutes. Serve hot with corn chips or crackers, if you like.
Hot Onion Soufflé

This article was first published in Saveur in Issue #78

Ratings & Reviews (5)

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i made this for a halloween party last night, and it was a huge hit. everyone asked for the recipe. the only thing i did differently was to mix everything in a food processor, just to save a little time. it turned out great!
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i have made this recipe for many get-togethers and every time it has been a hit! i usually use a fresh vidailia onion though. if you've never tried it, you need to!
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Tried this out on the extended family before serving at a party - everyone loved it! Mom (age 79) plans to serve it to her bridge club, Sister (age 57) plans to serve it at a cocktail party, Daughter in law (age 28) plans to serve it at a cookout. Especially easy in a food processor.
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Everyone loved this at my party! Simple to make. I made it the day before and baked it before the party. Might be good with crab.
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This was fabulous!!! I cut up some flour tortillas into wedges, brushed with a little honey and sprinkled with sesmae seeds and bake them and served along with the Hot Onion Souffle. All of it was a BIG hit! I will certainly be making this again.
Hot Onion Soufflé 5 5 4 5

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