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Baked Goat Cheese with Caramelized Onions and Mission Figs
For the Figs
- 6-8 dried figs, sliced (1/2 cup)
- 1/4 cup dry sherry
For the Caramelized Onions:2 Tbsp olive oil
- 1 large Spanish onion, thinly sliced
- 1/2 tsp salt
- 1 Tbsp brown sugar
For the Souffle
- 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
To Hydrate the Figs:
- 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.
To Make the Caramelized Onions:
- 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.
To Make the Souffle:
- 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.
This is best made to be served and eaten right away...leftovers are, well, we didn't have any leftovers!