Recipe - Onion Souffle Squares

6 lg Garlic cloves
5 lg Onions; cut into eighths
3 tablespoon Vegetable oil plus
One fourth cup Vegetable oil
9 Eggs (room temp); separated*
1 teaspoon Salt; or to taste
Freshly ground pepper; to
taste
One half teaspoon Ground nutmeg
One half cup Dried bread crumbs
One fourth teaspoon Cream of tartar

In food processor fitted with metal blade, process garlic and half the
onions until finely chopped. Transfer chopped mixture to bowl. Add
remaining onions to food processor and chop finely. In large skillet over
mediumhigh heat, heat 3 tablespoons oil until hot. Saute onion and garlic,
stirring often, until very soft and transparent, about 15 minutes. Set
aside to cool slightly. In same processor bowl, process egg yolks until
thick and creamy. Transfer to large bowl and mix in onion mixture, One fourth cup
oil, nutmeg, salt, pepper and bread crumbs. In separate mixing bowl, beat
egg whites and cream of tartar until stiff but not dry peaks form. Gently
fold egg whites into onion mixture until incorporated. Preheat oven to 350
degrees. Spray a 9x13inch pan with cooking spray. Pour souffle mixture
into prepared pan. Bake 35 to 40 minutes, or until puffed and brown and a
knife inserted in the center comes out clean. Souffle will fall as it
cools. Cut into small squares and serve immediately. Or, to freeze, allow
souffle to cool and cut into small squares. Store in freezer container up
to 1 month. To reheat, bring to room temperature. Place squares on baking
sheet in 400degree oven and heat, uncovered, 15 minutes. Serve warm.
*Note: For a lowerfat version, reduce egg yolks to 5. Whites remain the
same. Recipe from "Entertaining on the Run" by Marlene Sorosky (William
Morrow and Co. $25). Formatted by Lynn Thomas dcqp82a@prodigy.com. Source:
The Wichita Eagle 121097.

Recipe by: The Witchita Eagle 121097

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Apr
24, 1998