Best 9 Spinach And Caramelized Onion Souffle Recipes

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES

Steps:

• Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
• Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
• Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
• Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

EASY SPINACH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
• Bake in preheated oven for 20 minutes, or until lightly set.
• NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

SPINACH ONION SOUFFLE

Steps:

• Saute onions in cooking spray until limp and golden; cool slightly.
• In a blender combine sour cream and eggs until well mixed.
• Add the last six ingredients of the recipe; stir to mix well.
• Pour into a well-greased 1 1/2 quart casserole dish.
• Bake at 350 degrees for 45 minutes to an hour, until the edges are slightly browned.

SPINACH AND CARAMELIZED ONION SOUFFLE

Steps:

• To prepare bechamel sauce, melt butter in medium saute pan over medium-low heat. Add onion, stirring occasionally, for 2 minutes until onion is translucent. Add water and simmer until water has cooked away and onion caramelizes to golden-brown, stirring regularly for about 30 minutes. Add flour and stir til dissolved. Cook over low heat for 2 minutes, stirring often. Slowly pour milk into roux, stirring constantly, until fully blended. Simmer while stirring for 10 minutes. Remove from heat and stir in nutmeg and salt. Set aside or refrigerate for later use. Bring 2 quarts of water and 1 tablespoon of kosher salt to a boil in a saucepan. Fill medium bowl with ice water. Submerge spinach in the boiling water for just an instant. Immediately drain and bathe in ice water for a couple minutes to cool spinach. Transfer to a colander and squeeze out excess water. Chop spinach and set aside. To temper bechamel into egg yolks, place lightly beaten egg yolks in a large, stainless steel bowl. Whisk a few drops of hot bechamel sauce into egg yolks. Continue whisking as you gradually add half the hot sauce into egg yolks. Then, add the last half of the hot sauce, whisking to combine thoroughly. Stir spinach into bechamel-egg mixture; cool down to room temperature and fold in the shredded Gruyere cheese. Preheat the oven to 425 degrees F. For appetizer portions, use eight, 3-ounce ceramic ramekins. For main course servings, use four, 6-ounce ramekins. Coat ramekins with olive oil, dust with a good coating of parmesan cheese and set aside. Prepare meringue by whipping egg whites and cream of tartar together until meringue reaches a medium-high peak. Fold 1/3 meringue into bechamel-spinach mixture to loosen it up. Continue to add remaining meringue by gently blending. Portion souffle mixture into prepared ramekins. Sprinkle each souffle top with parmesan cheese. Bake 3-ounce ramekins for 20 minutes, or 6-ounce ramekins for 25 minutes until golden-brown. Serve immediately.

CARAMELIZED ONION SPINACH DIP

Steps:

• Melt the butter in a large skillet over medium heat and add the oil. Stir in the onions and sprinkle liberally with salt and pepper. Reduce the heat to medium-low and cook the onions, stirring occasionally, until caramelized, 30 minutes. Remove from the heat and cool.
• Combine the mayonnaise, sour cream, cream cheese and cayenne in a mixing bowl and mix vigorously until smooth. Add the onions and thawed and drained spinach and mix well. Taste and adjust the seasoning with salt and pepper as necessary.
• Serve with cut-up vegetables or chips, if using.

CARAMELIZED ONION SPINACH DIP

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion in oil over medium heat for 8 minutes, stirring frequently. Add garlic; cook 3 minutes longer. , Stir in broth and wine or additional broth. Reduce heat to medium-low; cook for 25-30 minutes or until onions are golden brown and liquid is evaporated, stirring occasionally., Transfer to a bowl. Stir in the sour cream, spinach and salt. Serve with tortilla chips. Refrigerate leftovers.

SPINACH SOUFFLE

Steps:

• Mix thawed and drained spinach together with onion.
• Beat remaining ingredients and blend in spinach mixture.
• Spoon mixture into a lightly buttered 3 1/2 quart crockpot and cook on high for 2-3 hours.
• Enjoy!

CARAMELIZED ONION AND SPINACH DIP RECIPE BY TASTY

Steps:

• Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
• Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
• Add the garlic and cook for 1 minute, until fragrant.
• Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
• Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
• Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
• Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
• Enjoy!

CURRIED-SPINACH STUFFING WITH CARAMELIZED ONIONS

Steps:

• Place the yogurt in a paper-towel-lined sieve and let stand until the liquid drips out, several hours or overnight.
• Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Lower the heat, stir in the curry powder and cook, stirring, for 3 minutes more. Add the spinach and saute for 3 to 4 minutes.
• Place the mixture in a blender and add the salt, pepper and yogurt. Blend until smooth. Place in a small saucepan and set aside.
• Heat the remaining oil in a medium-heavy skillet over medium heat. Add the sliced onion and cook, stirring often, until caramelized, about 30 minutes. Warm the spinach mixture. Fill the potatoes with the spinach stuffing and pile the caramelized onions on top. Serve.