Caramelized Onion and Cheddar Soufflé

These simple ingredients come together in a airy, flavorful centerpiece!

INGREDIENTS

• 1 large sweet onion, diced

• 1 tablespoon olive oil

• 1 pinch baking soda

• 1 ounce Parmesan cheese, grated (1/2 cup)

• 3 tablespoons gluten-free flour blend (King Arthur, or Namaste)

• ¼ teaspoon ground calabrian chili, or paprika

• ¼ teaspoon salt

• ¼ teaspoon cayenne pepper

• ¼ teaspoon black pepper

• 5 tablespoons unsalted butter, divided

• 1 ⅓ cups low fat milk

• 6 ounces cheddar cheese, shredded (1 1/2 cups)

• 6 large eggs, separated

• ¼ teaspoon cream of tartar

NOTE: You can substitute ¼ of all-purpose flour for the 3 tablespoons of gluten-free flour in this recipe.

INSTRUCTIONS

1. In a medium skillet over medium-low heat, add olive oil, 1 tablespoon of butter, onions, a pinch of salt & pepper, and baking soda. Cook; stirring frequently until onions are a deep golden brown. Remove from heat, put into to a separate dish to allow to cool. Set aside.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch round (2-quart) soufflé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan.

2. Combine flour, calabrian chili or paprika, salt, cayenne, pepper in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute. Remove pan from heat and whisk in cheddar and 5 tablespoons Parmesan, and caramelize onions until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks.

3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Add cheese mixture and continue to whip until fully combined, about 15 seconds.

4. Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan. Bake until risen above rim, top is deep golden brown, and interior registers 170-175 degrees, 35 to 40 minutes. Serve immediately. Enjoy!