Makes 8 servings
(from Southern Living magazine)
2 Tbsp. butter or margarine
5 medium Vidalia or sweet onions, chopped (about 4 cups)
10 white bread slices, crusts removed and cubed (Pepperidge Farm was used)
1 (15-oz.) can fat-free evaporated milk
3 large eggs, lightly beaten
1 3/4 cups (8oz.) shredded Parmesan cheese, divided
1 tsp. salt
1. Melt butter in a large skillet over medium heat; add onion, saute 10 to 15 minutes or until tender.
2. Place onion and bread cubes in a large bowl. Stir in milk, eggs, 1 cup cheese, and salt. Pour into a lightly greased 1 1/2-qt. souffle’ or baking dish. Sprinkle with remaining 3/4 cup cheese.
3. Bake at 350 for 45 minutes or until golden and set.
Wine served: 2009 Chateau La Couronne, St. Emilion Grand Cru
Red Wine, White Wine, Fine Food Too! 
And the wine?
Gus Perea
President / CEO
Adams-Bickel Associates Inc.
3870 Ridge Pike
Collegeville, PA. 19426
C-610-633-4051
O-610-489-6770
giperea@adamsbickel.com
Sent from my iPhone
Well….the wine was divine!
This souffle was really delicious – very light with a wonderful flavor!
Thank you Sandy….it was really easy to make!
Sooo good. Thanks for this easy and wonderful recipe!
It really makes me happy that you tried and liked the recipe. When you get a chance you should also try the Tuscan Baked Beans. Very hearty and flavorful.