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Hot Vidalia Onion Souffl�

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 souffl�?' 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

◦ 2 medium Vidalia onions, about 1 � pounds
◦ 24 ounces cream cheese, room temperature
◦ � cup mayonnaise, preferably Duke's
◦ 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