The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (2024)

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posted by Teri Turner on Oct 11, 2017 (last updated 1/26/24) 41 comments »

Jump To Recipe 5 reviews

In this fantastic onion dish, the onions caramelize to perfection, and it’s truly one of the most delicious dishes you’ll ever eat–even if you’re not a fan of onions. This luscious, pillowy delight has guests returning for seconds…and thirds. My Onion Soufflé Spoon Bread is the kind of recipe that could become your signature dish! Plus, we also have a gluten-free version of this wonderful side dish.

The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (1)

Signature Dish Alert: A Thanksgiving Side That Wows Every Time

If you’re looking for the best Thanksgiving side dish recipe, a wonderful Thanksgiving side dish that is truly a wow, this recipe is as amazing as it gets. I was originally inspired by Sarah Simon, a chef with City Grit, to make a version of this amazing Onion Soufflé Spoon Bread recipe, and it has become a staple in my kitchen ever since–not just around the holidays, but any time of year.

The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (2)
The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (3)
The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (4)
The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (5)
The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (6)

Beyond the Holidays: Enjoy Onion Soufflé Anytime, Anywhere

Even Lily, who is decidedly not an onion person, absolutely loves my Onion Souffle and says the onions transform into something sublime in this dish. And they do. And by the way, you don’t need to wait for the holiday season to enjoy it. I once made it for a wonderful backyard party in June. And you could serve this side dish with prime rib–in fact, a friend recently said that they’d want their final meal to be this Onion Soufflé alongside a bone-in ribeye. How’s that for a recommendation?

The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (7)


The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (8)

Onion Spoon-bread Soufflé

5 Stars4 Stars3 Stars2 Stars1 Star5 from 5 reviews

  • Author: Teri Turner
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Oven
Print Recipe


The onions caramelize to perfection in this spoon bread, and it’s truly one of the most delicious dishes you’ll ever eat.


1 stick unsalted butter, plus additional for buttering the dish

4 pounds sweet onions, Walla Walla, or Vidalia onions, thinly sliced or cut into half moons

3 teaspoons salt, divided

3 tablespoons all-purpose flour

2 teaspoons baking powder

2 cups heavy cream

6 large eggs

3/4 cup freshly grated Parmesan cheese


Preheat the oven to 350F and butter a 9×13 ceramic or glass baking dish. Set aside.

In a stock pot, melt the stick of butter over medium heat. Add the onions and 2 teaspoons of salt and cook, stirring constantly, until the onions are softly caramelized and golden in color, about 40 minutes. Make sure not to burn the onions, so heat may need to be reduced to medium-low. Let the onions cool completely. This part can be done a day ahead.

In a small bowl, whisk the flour with the baking powder and 1 teaspoon of salt, set aside.

In a large bowl, beat the heavy cream with the eggs, then slowly incorporate the grated cheese.

Whisk in the dry ingredients with the wet ingredients until well combined. Then add the onions, gently folding into the mixture. Gently pour into the prepared baking dish and cook until the top is golden brown like cornbread, about 40-45 minutes. Make sure the soufflé is set, but has a little jiggle. Serve immediately.


The onions can be caramelized a day ahead.

You can also measure all the ingredients a day ahead, but it’s best to put the dish together the day of.

Gluten-free version: substitute Bob Red Mill’s 1 for 1. It takes a bit longer to cook, so you have to watch. You want it to be NOT jiggly in the middle, but not dry either, while slightly browning on top. We recommend using a gluten-free flour that is not grain-free.

*This recipe was originally inspired by Sarah Simmons, Chef Owner ofCity Grit.

*This recipe was updated on November 20th, 2020 to reflect a change in the temperature of the heat in step one.


  • Serving Size:
  • Calories: 499
  • Sugar: 16.7 g
  • Sodium: 1443.6 mg
  • Fat: 37.5 g
  • Carbohydrates: 29.2 g
  • Protein: 14.2 g
  • Cholesterol: 278.9 mg
The Greatest Onion Spoon-bread Soufflé Recipe You'll Ever Make (9)

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originally published on Oct 11, 2017 (last updated Jan 26, 2024)

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41 comments on “The Greatest Onion Spoon-bread Soufflé Recipe You’ll Ever Make”

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  1. Traci Reply

    Terri, I’d like to make the onion soufflé for a FALLfest gathering and can’t find Vidalia onions anywhere. Can I use sweet onions instead?

    • farmersheart Reply

      The recipe says “Vidalia or other sweet onions.” I assume that would be fine and probably what I will have to do also.

      • Teri Turner

        Absolutely, you can use sweet onions!

  2. Erin Reply

    Is this eaten as is or served with crackers or bread?

    • Teri Turner Reply

      It’s perfect as is, but also wonderful with a salad and some protein.

  3. Michelle Reply

    Looks fabulous.

  4. dina Reply

    Do you think you can make this a day ahead and reheat ?

    • Teri Turner Reply

      For optimal I wouldn’t… As a leftover it’s fine

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  6. Skye Reply

    Is there a milk substitute you could use?

  7. Teri Turner Reply

    gruyere would be great

  8. Deb Reply

    Could I use one soufflé dish? If so any idea what size?

    • Teri Turner Reply

      Yes you can use a 9X13 baking dish and then cook for 45 minutes to an hour.

      • Arhelia

        Maybe I can combine corn with this and hit both the corn and onion souffle in one?

  9. Dinna Reply

    When you say Bob’s Red Mill for the gluten-free version, which one of the gluten-free flours?

    • Teri Turner Reply

      you can use the Bobs Red Mill 1 to 1 Gluten free flour. it is not going to be quite as good as the gluten version but is still a great side!

  10. Caitlin Reply

    If I cut this recipe in half do I still cook in a 9×13 dish?

    • Teri Turner Reply

      you can try that but since you will be working with less of the soufflé it might cook quicker and you might not get as airy a texture. You can always try it out and let us know how it goes!

  11. Susan H. Reply

    My sister made this for Thanksgiving and it was amazing!

    • Teri Turner Reply

      So glad you enjoyed!

    • Teri Turner Reply


  12. Anna Reply

    Hi. First of all, thank you for everything you graciously share – your kindness to people and the world, your joie de vivre, and of course, all the delicious food. I’m going to make this for Thanksgiving and have a question: Being from the South I’ve made a lot of spoonbread. My go-to recipe is James Beard’s, which calls for separating the eggs, beating the whites to stiff peaks, and folding them in – like a traditional soufflé. But I sure do like the idea of not having to go to all that trouble. Do you find that the consistency is more dense by not separating the eggs? (and maybe the density is a good thing). I’m sure it will be delicious either way (how could it not be with caramelized onions??) but was just curious as to your thoughts, since I’ve never made it any other way.

    • Teri Turner Reply

      Thanks for your comment. I always do it this way but I think it would be fun to try another way also and you can add things to it

  13. Jenna Reply

    Can 1.5 times the recipe and cook in larger baking dish or do I need to make two? I have about 15 people but this is one of a few sides? Just worried will be too dense

    • Teri Turner Reply

      It’s fine to do one and a half. It’s gonna take some time to cook so expect it to take longer. When it comes out put it on the stove and just loosely cover it… It can sit quite a while

  14. Lisa Reply

    This is the second year in a row I’ve made this for Thanksgiving. I am gluten free and try to limit my dairy. I did use grass fed butter and parmesan cheese, but subbed the heavy cream for coconut cream (I used an extra creamy variety this year, but I don’t think it’s necessary if you only have coconut cream). I used Bob’s Red Mill paleo flour this year, but last year I used a standard gf 1:1 blend. With only 3 TBSP in the whole dish, I don’t think it makes a huge difference.

    I’ve never had the gluten and all dairy version of this dish, but let me tell you, this version is OUTSTANDING!!!!! Everyone that tries it for the first time wants the recipe, and these are all gluten/dairy folks. And, no, it doesn’t taste like coconut at all.

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  16. Tova Reply

    Hi this looks delicious, I was wondering if I could make it in advance and freeze it ?

  17. LaRae DuFresne Reply

    A new family favorite!

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  19. Tannie Reply

    Excellent! This dish did not disappoint and was a hit at Easter dinner. Thank you for another fabulous recipe!

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  22. Sherri Reply

    OMG this was delicious! Every at Thanksgiving dinner loved it.

    Next time I will cut back on the salt tho, as between that, the salted butter (the only kind I use) and the Parmesan it was just a tad too salty for my liking, but otherwise putting a gold star ? on this recipe!

    • Teri Turner Reply

      Oh definitely cut back on the salt if you’re using salted butter!

  23. Denise Reply

    I adore this recipe and follow it exactly but I find myself with 2 cups of half and half and wonder if this would work?

    I don’t want to mess up a fabulous dish!

    • Teri Turner Reply

      I haven’t tried that so I’m not sure what would happen. I myself love this so much as it is and would run out to get the heavy cream, but if you’re in a pinch try it out and let me know how it goes!

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  25. Connie Alvero Reply

    My mouth is watering. It’s very similar to the swiss cheese and caramelized quiche I make every Christmas morning with a fruit salad. You are a genius Teri!
    Thank you for sharing with all of us.

  26. Nicole Reply

    Can you tell me the importance of the onions cooking completely? Also, can they cool in the fridge to speed it up or is that going to mess something up?

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