Oniony Cheese Puffs

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Yields1 Serving

 1 stick unsalted butter, softened
  cup finely chopped onion
 salt
 freshly ground pepper
 4 oz cream cheese, softened
  cup packed grated Jarlsberg cheese (2 oz)
 3 tbsp dehydrated minced onions
 3 tbsp chopped chives
 2 large egg whites
 ¾ lb challah, crusts removed, bread cut into 3/4 inch cubes

1

Preheat oven to 350º. Line a large baking sheet with parchment paper. In a small skillet, melt 1 T. of the butter. Add the chopped onion, season with salt and pepper and cook over moderate heat until softened but not browned, about 4 minutes.

2

In a medium saucepan, combine the cream cheese, Jarlsberg and dehydrated onions. Set the pan over simmering water and stir until melted. Remove the cheese mixture from the heat and stir in the remaining 7 T. of butter along with the chives and sautéed onion.

3

Beat the egg whites until they hold stiff peaks. Stir one-quarter of the egg whites into the warm cheese mixture, then fold in the remaining whites. Dip the bread cubes into the cheese mixture, a few at a time, coating them thoroughly.

4

Transfer the cubes to the prepared baking sheet. Bake for 15 minutes, or until the puffs are golden. Serve hot.

Notes
5

Make ahead: The cheese puffs can be prepared through Step 3 and frozen for up to 1 week.

6

Source: Food & Wine
Originally submitted by deb-in-MI on Dec 22, 2005

Ingredients

 1 stick unsalted butter, softened
  cup finely chopped onion
 salt
 freshly ground pepper
 4 oz cream cheese, softened
  cup packed grated Jarlsberg cheese (2 oz)
 3 tbsp dehydrated minced onions
 3 tbsp chopped chives
 2 large egg whites
 ¾ lb challah, crusts removed, bread cut into 3/4 inch cubes

Directions

1

Preheat oven to 350º. Line a large baking sheet with parchment paper. In a small skillet, melt 1 T. of the butter. Add the chopped onion, season with salt and pepper and cook over moderate heat until softened but not browned, about 4 minutes.

2

In a medium saucepan, combine the cream cheese, Jarlsberg and dehydrated onions. Set the pan over simmering water and stir until melted. Remove the cheese mixture from the heat and stir in the remaining 7 T. of butter along with the chives and sautéed onion.

3

Beat the egg whites until they hold stiff peaks. Stir one-quarter of the egg whites into the warm cheese mixture, then fold in the remaining whites. Dip the bread cubes into the cheese mixture, a few at a time, coating them thoroughly.

4

Transfer the cubes to the prepared baking sheet. Bake for 15 minutes, or until the puffs are golden. Serve hot.

Notes
5

Make ahead: The cheese puffs can be prepared through Step 3 and frozen for up to 1 week.

6

Source: Food & Wine
Originally submitted by deb-in-MI on Dec 22, 2005

Oniony Cheese Puffs