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Hot Vidalia Onion Soufflé

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"I think this dip has been served at almost every party I have ever been to in Memphis. In fact, sometimes when divvying up the what-to-bring assignments, the question is, 'Who's bringing the onion soufflé?' It appears in the ubiquitous Junior League of Memphis cookbook Heart and Soul, and it's quick, easy to make, and will be devoured by anyone who comes face-to-face with it. That recipe calls for frozen onions, but I prefer to use the South's own sweet Vidalia onions. My version makes a lot of dip, but I have never seen a dish that wasn't scraped clean at the end of a party. Fritos Scoops seem to be the favorite dipper, but you can also serve it more elegantly with little toasts for spreading."

List of Ingredients

â—¦ 2 medium Vidalia onions, about 1 ½ pounds
â—¦ 24 ounces cream cheese, room temperature
â—¦ ½ cup mayonnaise, preferably Duke's
â—¦ 8 ounces Swiss cheese, grated


Recipe

Peel the onions and dice them finely. I like a very small dice so that it's easy to pick up the dip with chips.

Beat the cream cheese and mayonnaise together in the bowl of a stand mixer until smooth. Add the onions and the grated Swiss and beat until everything is well combined. Scrape down the sides of the bowl a couple of times during mixing. Scrape the dip into a 9 x 13-inch baking dish.

At this point, you can cover the dip and refrigerate for up to a day. When ready to bake, preheat the oven to 350° F. Bake the dip uncovered for about 15 minutes, until hot through and bubbling. Serve with corn chips.

Serves a big crowd