Recipes

Caramelized Onion, Bacon and Goat Cheese Soufflé Dip with Board Pairings

By Chef Craig Flinn
Chef Craig’s soufflé dip features a balanced blend of sweet caramelized onions, crispy bacon and velvety goat cheese that promises to be a crowd-pleaser at any gathering. Accompanied by an assortment of dippables, such as thinly sliced baguettes, pita bread, pickled eggs, crisp celery, and carrot sticks, this dip offers a great mix of texture and taste.
Serves 12
Prep Time 45 min
Cook Time 30 min
Print Recipe

Ingredients

  • Onion, Bacon and Goat Cheese Soufflé Dip

    • 3 large eggs
    • 4 cups (1 L) onion, finely chopped
    • 2 tbsp (30 mL) olive oil
    • ½ tsp (2.5 mL) salt
    • ½ tsp (2.5 mL) black pepper
    • 7 oz (200 g) smoked bacon
    • 1 cup (250 mL) goat cheese
    • 8 oz (230 g) cream cheese
    • 1 package herb and garlic Boursin cheese
    • ½ cup (125 mL) parmesan cheese, grated
    • ¼ cup (60 mL) mayonnaise
    • 1 tsp (5 mL) hot sauce
    • 1 tsp (5 mL) Worcestershire sauce
    • 1 tsp (5 mL) lemon juice

  • Suggested Board Pairings

    • Grilled pear
    • Baguette slices
    • Toasted walnuts
    • Carrot sticks
    • Celery
    • Bell peppers
    • Red pepper jelly
    • Prosciutto slices
    • Gherkins
    • Pickled eggs

Instructions

  • Step 1

    Preheat oven to 400°F (200°C).

  • Step 2

    Add olive oil to a large skillet and fry the onions at high heat, seasoning with salt and pepper. After 3 minutes reduce the heat to medium-low and cook for 25 to 30 minutes until they are caramelized in colour. Remove from the pan and allow to cool.

  • Step 3

    Lay the bacon onto a lined baking tray and bake for 13 to 15 minutes until it is golden brown and crisp. Remove from the oven and let cool on a plate with paper towels to absorb excess oil. Once cool, finely chop and set aside.

  • Step 4

    With a mixer, combine goat cheese, cream cheese, and Boursin cheese until light in appearance. Separate the egg whites from the egg yolks and set aside. Add egg yolks, parmesan, mayonnaise, hot sauce, Worcestershire sauce and lemon juice and mix until well blended into the cheeses. Add the cooled caramelized onions and chopped bacon, folding until combined.

  • Step 5

    In a separate bowl, whisk room-temperature egg whites to stiff peaks. Gently fold into the cheese to retain as much of the volume as possible.

  • Step 6

    Place the entire mixture in an 8-inch ceramic casserole or soufflé dish, smoothing the top using a spatula. Bake for about 30 minutes until the soufflé has risen slightly and turned a light golden brown colour on top.

  • Step 7

    Serve hot on a board with pairings such as grilled pear, baguette slices, toasted walnuts, carrot sticks, celery, bell peppers, red pepper jelly, prosciutto slices, gherkins and pickled eggs as a delectable and festive appetizer.

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