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Carrot Onion Cheese Souffle

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"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."
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1 h 55 m servings 786 cals
Original recipe yields 4 servings (4 8-ounce ramekins)

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  1. Grease bottoms and sides of each ramekin with 1 teaspoon butter.
  2. 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.
  3. 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.
  4. Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.


  • Cook's Note:
  • You may not need the full 1 1/2 cup all-purpose flour. The batter shouldn't be runny, but definitely as thick as cookie dough.

Nutrition Facts

Per Serving: 786 calories; 43.2 g fat; 76.4 g carbohydrates; 24.7 g protein; 443 mg cholesterol; 637 mg sodium. Full nutrition

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