Carrot Onion Cheese Souffle

This is a variation of my other recipe, Easy Chocolate Souffle, that I experimented with today. The recipe is very easy and the flavor is surprisingly complex - the baby carrots add sweetness and the garlic and cheese add a savory kick.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 786 Calories

Ingredients

• ½ cup white sugar
• 3 eggs
• ½ cup butter, melted
• 4 egg yolks
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 teaspoons butter, softened
• 1 ½ cups all-purpose flour, or as needed
• 2 large onion, shredded
• 2 cups baby carrots, shredded
• 2 teaspoons garlic powder, or more to taste (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease bottoms and sides of each ramekin with 1 teaspoon butter.

Step 3

Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine.

Step 4

Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.

Step 5

Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.

Step 6

Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.