Hot Onion Souffle is not actually a souffle but a delectable hot onion dip that is wonderful served with crackers. I especially like it with Carr’s Rosemary Crackers. My copy of the recipe states that it is one of the best kept secrets of Memphis cooks. I’m afraid I’m guilty of letting this particular secret out. It is so easy to prepare and everyone that tastes it wants the recipe. This would be a great recipe to add to your holiday menu.
The original recipe calls for frozen chopped onions but you have to thaw and squeeze and drain them. I prefer using fresh onions. I think the final result tastes better and I would rather peel and chop than thaw and squeeze.
Hot Onion Souffle
1 very large onion, chopped *
24 ounces cream cheese, softened
2 cups grated fresh Parmesan cheese (not the powdery kind in shaker cans)
1/2 cup mayonnaise
Corn chips or assorted crackers
Preheat the oven to 425 degrees. Stir together onions, cream cheese, Parmesan cheese, and mayonnaise until well combined. Transfer to a shallow 2-quart souffle dish. Bake about 15 minutes or until golden brown. Serve with corn chips or assorted crackers. Makes about 6 cups.
* You can also use 12 to 16 ounces frozen chopped onions (3 to 4 cups) Thaw onions. Roll them in paper towels, squeezing to remove excess moisture.
