{"id":1076,"date":"2015-04-24T08:00:00","date_gmt":"2015-04-24T13:00:00","guid":{"rendered":"https:\/\/deanasimmons.wordpress.com\/?p=1076"},"modified":"2015-04-24T08:00:00","modified_gmt":"2015-04-24T13:00:00","slug":"twice-baked-cheddar-green-onion-souffles","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=1076","title":{"rendered":"Twice-Baked Cheddar-Green Onion Souffl\u00e9s"},"content":{"rendered":"

\"Twice-Baked<\/a><\/p>\n

6 tablespoons unsalted butter
\n1\/3 cup unseasoned dry bread crumbs
\n1\/4 cup finely chopped green onions (white part only)
\n3 tablespoons all-purpose flour
\n1 1\/2 cups whole milk
\n1\/2 teaspoon kosher salt
\nDash cayenne pepper
\n5 eggs, separated
\n1 3\/4 cups shredded cheddar cheese
\n1\/4 teaspoon cream of tartar
\n1\/2 cup thinly sliced green onions (green part only)<\/p>\n

    \n
  1. Heat oven to 350\u00b0F. Place 6 (8- to 10-oz.) ramekins or custard cups in shallow roasting or broiler pan. Melt butter in medium saucepan over medium-low heat. Brush ramekins with enough melted butter to coat (1 to 2 tablespoons); sprinkle with bread crumbs.<\/li>\n
  2. Add chopped green onions to remaining melted butter in saucepan. Reduce heat to low; cook 2 minutes, stirring constantly. Whisk in flour; cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium; cook 5 minutes or until sauce comes to a boil and thickens, whisking constantly and adjusting heat if necessary. Whisk in salt and cayenne pepper.<\/li>\n
  3. \u00a0Whisk egg yolks in large bowl until combined. Gradually whisk in hot mixture until blended. Stir in cheese.<\/li>\n
  4. \u00a0Beat egg whites and cream of tartar in large bowl at low speed until foamy. Increase speed to medium; beat until slightly firm but not stiff peaks form, about 4 minutes.<\/li>\n
  5. Fold one-third of the egg whites into cheese sauce until almost blended. Gently fold in additional one-third. Fold in remaining egg whites and sliced green onions until thoroughly blended.<\/li>\n
  6. Spoon mixture into ramekins (mixture will come almost to top). Run tip of small knife through souffl\u00e9 mixture 1\/2 inch from edge to help souffl\u00e9s rise straight. Add enough boiling water to roasting pan to come almost halfway up sides of ramekins.<\/li>\n
  7. Bake 25 to 30 minutes or until souffl\u00e9s are puffed and browned.* Let ramekins stand in water bath 10 minutes after baking; remove from water bath. Place on wire rack; let stand 30 minutes or until cool enough to handle.<\/li>\n
  8. Meanwhile, lightly spray small rimmed baking sheet with cooking spray. Run tip of small knife or thin spatula around edge of ramekins; gently turn out souffl\u00e9s.<\/li>\n
  9. Place top-side up on baking sheet. Cover and refrigerate overnight or until ready to reheat. (Souffl\u00e9s can be made to this point 1 day head. Cover and refrigerate.)<\/li>\n
  10. Bake at 400\u00b0F. for 10 minutes or until souffl\u00e9s are slightly puffed and hot; serve immediately.\n

    6 servings<\/p>\n

    TIP *Souffl\u00e9s can be served immediately in ramekins, if desired.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    6 tablespoons unsalted butter 1\/3 cup unseasoned dry bread crumbs 1\/4 cup finely chopped green onions (white part only) 3 tablespoons all-purpose flour 1 1\/2…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[14],"tags":[92,157,250,313,326,546,611,642,666,852,1017,1464,1716,1723,1793],"class_list":["post-1076","post","type-post","status-publish","format-standard","hentry","category-dinner","tag-all-purpose-flour","tag-baking-2","tag-bread-crumbs","tag-cayenne-pepper","tag-cheddar-cheese","tag-cream-of-tartar","tag-dinner-2","tag-dry-bread-crumbs","tag-eggs","tag-green-onions","tag-kosher-salt","tag-salt","tag-twice-baked-cheddar-green-onion-souffles","tag-unsalted-butter","tag-whole-milk","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-hm","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/1076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1076"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/1076\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}