Somehow I’ve ended up with too many obligations; I think I’m organized but clearly a ball was dropped…or more accurately, I picked up more than one person can possibly juggle? Still, I have yet to miss participating in one of Abby Dodge’s Baketogether events and am breathing a sigh of relief this won’t be the month to ruin that streak…but it was close. Although if ever there was a month to do it I have to say…souffle? Uh oh. Light airy and baking at altitude are never typically synonymous with each other! Anyone remember the ‘angel food cake fail‘ that was so spectacular I ended up making brownies instead?
Thankfully that did not happen but this effort was not without issues. I did not have an 8″ skillet but had one both larger and smaller. I went larger because I knew I would be putting both dried figs and caramelized onions on top and wanted some room for the goodies. That worked but the result, while puffy, was not very high. Yet the issue I had that required I re-do was not what I expected at all!
I re-hydrated my black figs in sherry and I added a touch of balsamic vinegar to the caramelized onions and nothing, I mean NOTHING I did could fix that the entire top looked like it had burned when it had not. I tried but even Photoshop could not help! It was so good I had no problem making it again even if Groundhog Day is not what I needed in my schedule. The figs are still dark, nothing can change that’s how they look but omitting the balsamic this time around certainly resulted in a much more appealing dish visually. If it’s true that we eat with our eyes first, that matters. I also know my tummy said thank you for the re-do.
This dish is an adaptation of both Abby’s original recipe and one of my favorite appetizers; goat cheese served with a topping of caramelized onions and figs. This time I went with that smaller skillet and it was the right choice. It rose more so looked nicer and the texture and taste of the goat cheese egg souffle was perfect. This version more clearly reflects the great taste…looking burned was not cool! The biggest struggle I had? Abby indicates 2-4 servings. My experience has been that one hungry person could polish this off easily. If my daughter had not shown up the first time I knew I could would have eaten the whole thing for lunch; I put that theory to the test the second time around. Yummalicious!
I would be remiss if I did not mention the concern that I and everyone I know has for our fellow Americans living through another devastating hurricane in the Northeast. Heartbreaking stories combine with heartwarming ones as people step up and offer assistance. I remember last year when Irene wrecked such havoc and Abby was without power for a week and was trekking to the library to keep in touch with concerned friends on Twitter. It seems almost too much to have this same area hit so hard again just one year later. How I wish I could help those in need even if just serving someone a warm meal. Thousands of miles between us make that impossible but there are ways to help. Please check out this list posted by The Daily Beast. Some of the donations are as simple as sending a text. My thoughts and prayers truly are with you.
Ingredients
- 6-8 dried figs, sliced (1/2 cup)
- 1/4 cup dry sherry
- 1 large Spanish onion, thinly sliced
- 1/2 tsp salt
- 1 Tbsp brown sugar
- 2 eggs, separated and at room temperature
- 1/4 cup goat cheese
- 2 tablespoons of reserved sherry/fig liquid
- 2 tablespoons all-purpose flour
- 1 tablespoons firmly packed light brown sugar
- Pinch of table salt
Preparation
- In a sauce pot, combine figs and sherry with enough water to barely cover figs. Place sauce pot over high heat and bring to boil, cover and remove from heat and let figs plump while onions are cooking.
- Pour olive oil into a large skillet and place over medium heat. Add onions and salt and cook, stirring often, for about 10 minutes, or until lightly browned. Add the brown sugar and cook until the sugar is melted and the liquid is absorbed. Set aside.
- Position an oven rack in the center of the oven and heat the oven to 425°F. Have ready a flat serving plate.
- In a medium bowl, whisk the yolks, goat cheese, sherry/fig liquid until well blended and smooth. Add the flour, 1 tablespoon brown sugar and salt and whisk until well blended.
- In a (very clean) medium bowl ( you can use a stand mixer, if you’d like. I did.), beat the egg whites with an electric mixer fitted with a whisk attachment on medium speed until the whites are frothy, 30 – 45 seconds. Increase the speed to to medium high and beat until the whites are very foamy and barely soft peaks. Add the remaining 1 tablespoon brown sugar, increase the speed to high. Continue beating until the peaks are glossy and form soft, floppy peaks. Scrape the beaten whites into the yolk mixture and gently fold until just blended.
- Butter the inside of a small (7-8") skillet and arrange the figs in one layer. Cover with the caramelized onions and heat on low until the butter melts. Gently pour/scrape the souffle mixture into the skillet and smooth the top. Continue to cook on low heat until the edges begin to look dry, about 3 to 4 minutes.
- Slide the skillet into the oven and bake until the top is puffed, golden brown and the center springs back when lightly pressed, 5 to 7 minutes. Working quickly and using potholders (the handle is super hot), move the skillet to a wire rack or cool stove-top. Gently place the serving plate on top of the souffle and invert. Carefully lift off the skillet. Using a small serrated knife, cut into wedges and serve immediately.
Notes
This is best made to be served and eaten right away...leftovers are, well, we didn't have any leftovers!
Want to join us and #Backtogether? Check out Abby’s blog; on the first of the month she’ll provide a recipe to use as our inspiration and then have fun with it. Often recipes can go sweet or savory depending on the ingredients you choose to include; that switching things up business is one thing Abby is known for and sure makes this exercise fun. Want more info? Go visit Abby’s site for all of the details and be sure to follow #baketogether on Twitter too!
{ 31 comments… read them below or add one }
Oh I want this now! :) Love goat cheese and figs together!
I would offer to share but it’s evident I didn’t did I? Now I’m a bit spoiled…think if company were company I would need more than one. :)
I like goat cheese the most. It combines really good with caramelized onion. my brothers really like them :)
This is SO something I could eat… and if it had been me, I would have polished off the entire skillet!!! Have bookmarked for the holidays – my cousin can’t eat aged cheeses so this will be a perfect appetizer for her!!
Nancy@acommunaltable Most Recent Post: Nutmeg Cake Recipe for Sunday Supper Party
OK, I feel better now. It was so yummy but it’s really not all that big. Abby is just a little thing I guess. :)
YES. x 1000. goat cheese is the way to my heart.
Mine too Claire; I’m going to be making some in a couple of weeks with my daughter; wish us luck!
I’ve got to tell you, Barb…I think that looks pretty darn good. The sweetness of the caramelized onions and figs with the tangy goat cheese sounds like the perfect combination.
Cookin’ Canuck Most Recent Post: Mashed Sweet Potatoes Recipe with Blue Cheese Breadcrumbs
We usually choose whether our take is Team Savory or Team Sweet…this month mine was Team Both – I love that combination too.
How is it possible you put all my faves in one spot and on top of that get to call it a souffle so it sounds all French and fancy. I’m in love.
Maureen | Orgasmic Chef Most Recent Post: Hey! Let’s All Go to Canberra for a Foodie Weekend!
Oh yeah…that’s me…all French and fancy for sure! This is really pretty easy and trust me, you will not want to share either!
Figs! What a great idea and re-hydrating them to boot! So happy that your high altitude did not mess with your souffle. You are a brave lady to have gone for it and look at the wonderful results.
Paula Most Recent Post: Halloween Hooters
I have to give the recipe credit…baking at 425 helped to set the souffle before it could fall. Funny about figs. I avoided them for years because I just hated Fig Newtons as a kid. Not sure I would like the cookie today but like many things, the fig is not just a Newton alone! :)
Oh how I adore caramelized onions and you already know I’m a goat cheese addict. This soufflé sounds fantastic! This is without a doubt something I’ll be whipping up this week to give a try. Yum!
Kate | Food Babbles Most Recent Post: Chocolate Salted Caramel Pie with Toasted Coconut Crust & Pie Party Potluck LIVE! 2012 #PiePartyGE
Me too Kate, sometimes I wonder if I shouldn’t just become the cocktail, ice cream and caramelized onions blog? I could, easily!
I am a huge goat-cheese fan. I will definitely make this for my next wine tasting. Definitely!
Matt mmWine Horbund Most Recent Post: Oregon Photo Recap… and Who Won The Harry and David Basket
We just loved it Matt…I would use fresh figs too if available but those dried ones turned out great; guessing the sherry didn’t hurt. :)
I too am in the land of overhwelm :) Your take on this is just gorgeous, love the combo of goat cheese with figs…and the onions take it over the top. Just beautiful Barb.
Wendy Read Most Recent Post: Rustic Apple Cake featuring Sunchowder’s Apple Butter
Thanks my friend; glad someone is able to empathize; I’m at that space where the full time job that supports me is being sorely affected by the ‘hobby’ one I love…Ooops!!
Such a wonderful combo of flavors! Goat cheese and figs pair so well, and the caramelized onions must have tasted great. Really nice recipe. Thanks so much.
kitchenriffs Most Recent Post: Easy No-Knead Homemade Bread
Thank you! I think they are a sweet/savory combination made in Heaven and well, now in my kitchen!
My mouth is watering with this combination you put together – goat cheese, figs and caramelized onions? Love your twist on the souffle! This is one to keep re-doing.
Hannah Most Recent Post: Balsamic Grape Skillet Soufflé … Sort Of
Yes Hannah I could have had worse things to redo right?
I am disappointed not to join in on the October BakeTogether but things are too busy here today to squeeze it in by tomorrow. Children on fall break, parents visiting, and Halloween details yet to come together are getting in the way of my souffle. Another time. I’d eat your fig and onion souffle anytime and I think, even with my limited supply of baking gear, that I have an 8 inch skillet. Call me next time you need one!
Holly Most Recent Post: A Gluten-free and Dairy-free Halloween Cupcake!
Hey…life getting in the way of blogging…sounds like fun to me! I have a 7″ skillet and it worked fine; maybe in our altitude we need to consider smaller diameter anyhow, right? Hope you have a great time with your parents Holly.
You are so much better than I am as I have missed about the last 3 – 4 Baketogethers and I am so bummed about it. I just love the challenge but have been over scheduled too. Each month I hope will be the one that I jump back in but haven’t been able to yet. I am so glad that Abby has such great recipes like yours to represent her Baketogether challenge. This looks fabulous.
Karen Harris Most Recent Post: Something from Nothing: Artisan Bread in Five Minutes a Day and Pain d’Epi
C’mon girl…get with the program! You are welcome to join anytime…I just have a 15 month streak going…much harder to ‘just say no’ to.
Looks great! I’m a hungry person and I would eat the whole thing! My husband won’t be too happy though…
Rachael {SimplyFreshCooking} Most Recent Post: Apples and Peanut Butter with Toasted Whole Wheat Berry Flakes & Flaxseed
Well…you could always make a 2nd one like I did! Or not tell…I promise your secret is safe with me. :)
Wow, the challenges you have with altitude! I’m very grateful I don’t have to deal with that. High altitude or not, this souffle sounds absolutely divine. I mean really, goat cheese, caramelized onions, and figs? What’s not to like?
Lana @ Never Enough Thyme Most Recent Post: Butternut Squash with Pecans and Blue Cheese
Always a challenge. People think of it as an issue with leavening but it’s not really. It’s an issue of things rising too fast in our altitude and deflating before the heat of the oven sets them. That this was cooked at 425 degrees sure helped. I’ve been turning up the heat 25 degrees on all of my baked goods for the first half of cooking and that’s been a good lesson…which I’m just learning 27 years into baking here!