Cheese, Onion and Bread Souffle

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter plus more for the dish
• 4  eggs separated
• 1 pinch ground pepper 
• 1 pinch ground nutmeg 
• 1 teaspoon kosher salt 
• 2 cups milk hot
• 1 small onion sliced into ¼-inch rounds
• 10 ounces sourdough bread white soft stale
• 7 ounces swiss cheese grated

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 400 F. Butter a 2- to 2 -quart souffl or baking dish; set aside.
2. Place the bread in a shallow bowl and pour the milk over it. Set aside until the liquid is absorbed. Meanwhile, melt the 2 tablespoons of butter in a medium skillet over medium-low heat.
3. Add the onion and saut until tender, about 15 minutes.
4. Remove from heat. Mash the bread with your hands or a spoon and stir in the onions. In a medium bowl, whisk together the egg yolks, cheese, salt, pepper, nutmeg, and cayenne.
5. Pour the mixture over the bread, stirring until well combined. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the bread mixture in 3 additions.
6. Transfer to the souffl dish and bake in oven until golden and firm, 45 to 50 minutes.
7. Serve with salad greens and shredded carrots.