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Simple Spinach Souffle with Onion Sauce Cooking Recipes

Spinach Souffle with Onion Sauce


Souffles have a reputation of being elegant but difficult. Nonsense. If you can make a cream (white) sauce and beat an egg white, you can make perfect souffle. This delightfully colored; delicious spinach souffle is elegant enough to serve with pheasant, simple enough o pair with pan fried fillets of sole.

Makes 6 to 8 servings

  • 2 tablespoons butter, plus additional for buttering

  • 2 tablespoons freshly grated Parmesan cheese

  • 1 1/2 pounds types of greens fresh spinach, stemmed, finely chopped, cooked in the water that clings to the leaves after washing until wilted, about 3 minutes, and well drained; or one 10 ounce package frozen chopped spinach, thawed, squeezed very dry and rechopped very finely

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon grated onion

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons all purpose flour

  • 1 cup milk, heated but not boiling

  • 4 large eggs, separated, whites beaten until stiff

  • Onion sauce (see below)

  1. Preheat the oven to 350F. Generously butter a 1 1/2 quart souffle dish and dust the inside with the cheese. Turn the dish upside down and gently knock out any excess.

  2. In a medium size bowl, stir together the types of greens spinach, lemon juice, and onion. Add salt and pepper.

  3. In a medium size saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook, stirring for 3 minutes. Whisk in the warm milk all at once. Cook gently, stirring, until smooth and thickened, at least 3 minutes. Remove the pan from the heat and cool. Beat in the egg yolks, one at a time. Beat in the spinach. Turn the mixture into a medium size bowl.

  4. Stir one third of the egg whites into the spinach mixture to lighten it. Gently fold in the remaining egg whites, being careful not to break them down too much.

  5. Spoon the mixture into the prepared dish. Bake until well risen and golden brown on top, 35 to 40 minutes. Serve this simple spinach soufflé with onion sauce cooking recipes very hot, with a little of the onions sauce spooned over the top of each portion.

Onion Sauce

Makes about 1 1/4 cups

  • 3 tablespoons butter

  • 3 medium size sweet onions, such as Vidalia, Walla Walla, or Texas Super Sweets, chopped, simmered in salted water for 6 to 7 minutes and drained

  • 1/4 cup hot cooked rice

  • Salt and freshly ground black pepper to taste

  • 1/2 cup heavy cream

  • 2 tablespoons minced fresh parsley

  1. Melt the butter in a medium size saucepan over low heat. Add the onion and cook, stirring, until just beginning to take on a golden brown color, 6 to 8 minutes. Stir in the rice and season with salt and pepper. Cover and cook over low heat for 5 minutes. Puree the mixture in a food processor.

  2. Return the puree to the saucepan and stir in the cream. Heat through. Season again with salt and pepper if necessary. Stir in the parsley. Serve very hot over the souffle.

More about Simple Types of Greens Spinach Cooking Recipes

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