Spring Onion and Goat Cheese Souffle

An adaptation of a favorite recipe for a caramelized onion souffle. I used some of the current bounty of spring onions flooding in from the garden instead of bulbing onions. The recipe needs some work, I either need to add an additional egg white or reduce the amount of onions to lighten it up. It may also help to bake it in a smaller dish to get it to rise higher. The smaller dish would also make for a more impressive presentation when served at the table. The nice thing about baking it in a larger dish is that it bakes more quickly, getting it on the table sooner which is nice because it takes quite a while to cook the onions for the base. Another thing to consider is baking it in a cast iron skillet. The flavor was great, I don't really need to tinker with that.

1 pound spring onions
2 tablespoons olive oil
2 Sprigs of fresh thyme
1 fresh bay leaf
Salt
1/2 cup chopped parsley, measured without packing down
5 tablespoons butter
5 tablespoons flour
1 cup buttermilk (or milk)
1/3 cup cream
4 eggs, separated
4 ounces goat cheese
Salt and pepper to taste
Nutmeg
1/3 cup grated parmesan cheese

Slice the solid stalks of the onions into 1/4-inch rounds. Slice the green leafy tops of the onions into 1/2-inch long pieces. Reserve the greens separately.

Heat the olive oil in a saute pan over medium heat. Sizzle the thyme sprigs and bay leaf for a moment and then add the sliced onion stalks. Stir the onions and herbs together a few moments and then turn the heat down to low and cover the pan. Cook gently, stirring occasionally, until the onions are very soft and starting to caramelize. This may take about 20 minutes or so, don't rush it. Don't worry about the moisture released by the onions, it will eventually cook off. If the onions start to stick to the bottom of the pan that means they are about done. Stir in the sliced green onion tops and continue cooking until the greens are wilted. Add salt to taste and stir in the chopped parsley. Remove the bay leaf and thyme sprigs (the leaves will have fallen off) and set the onion mixture aside. The onions can be cooked hours or even a day in advance.

Butter a medium sized (9-inch by 14-inch) (? cups) oval gratin dish. Preheat the oven to 450º F.

Melt the butter in a saucepan over medium-low heat and add the flour. Stir to combine and let the mixture cook for a couple of minutes. Whisk in the buttermilk and cream and cook a few minutes more until the mixture is thick and smooth. Remove from the heat and whisk in the egg yolks, one at a time, stirring well after each addition. Transfer to a large bowl and stir in the onion mixture. Add the goat cheese and mix well. Taste for salt and pepper and add a few scrapings of fresh nutmeg.

Beat the egg whites until soft peaks form. Add half to the onion base and fold in. Fold in the remaining whites. Pour the mixture into the prepared dish. Sprinkle with the parmesan cheese and bake for about 15 minutes or more for a firmer texture, until well browned.

Serve immediately.

Makes 3 to 4 servings.

Brussels Sprouts Skillet Souffle

The Brussels Sprouts Challenge continues with this souffle that I adapted from a recipe for a skillet souffle that's packed with herbs. It's not a traditional souffle made with a flavored sauce base, it's more of puffy omelet or frittata. It is more simple to make than a true souffle and goes together very quickly. A skillet souffle is very adaptable to a host of flavorings. In this one I've shredded the Brussels sprouts and stirred them into the base raw so that they end up barely cooked and bright green. Dave declared this delicious and I'm sure I'll be making it again.

2 generous tablespoons fine dry breadcrumbs
3/8 cup milk
6 large eggs, separated
1/2 teaspoon salt
freshly ground black pepper
6 large Brussels sprouts
1/2 cup sliced green onion tops
1/2 cup shredded Comte cheese
1 1/2 tablespoons butter

Preheat the oven to 400ºF. Warm the milk and stir it into the bread crumbs in a large bowl and let them soak until they become pasty, 10 to 15 minutes. Stir in the egg yolks, salt, and pepper.

Finely slice the Brussels sprouts on a mandoline, about 1/8-inch thick. Add them to the egg yolk mixture along with 1/2 of the cheese, stir to combine thoroughly.

Just before you are ready to cook the souffle, place a 10-inch ovenproof skillet over medium heat. Beat the egg whites until they form very soft peaks. Scoop the whites into the yolk mixture and quickly fold them in. Add the butter to the skillet and allow it to sizzle but not brown. Pour the batter into the pan and sprinkle with the remaining cheese. Immediately put the skillet on the middle rack of the oven and bake the souffle for 15 to 17 minutes, or until it is puffed and deeply browned.

Serve it right away, spooned from the skillet, or at room temperature cut into wedges.

Makes 2 to 3 servings.