Onion Soufflé


14 ounce package frozen chopped onions, thawed
24 ounces cream cheese, softened
2 cups grated parmesan cheese
½ cup mayonnaise


Preheat oven to 425 degrees. Drain chopped onions in a colander, then squeeze out any excess liquid. Place onions in a medium bowl. Add cream cheese, parmesan cheese and mayonnaise and mix with a wooden spoon until well combined.

Place onion/cheese mixture in a shallow wide dish like a pie plate and smooth the top slightly with the back of a spoon. Bake until top is golden brown, about 20 minutes.

Serve hot with crackers or French bread.

From the kitchen of Susan Coppedge.