Jul 14 2026
Restaurants›Barolo Grill›Soufflé Di Formaggio Recipe

Soufflé Di Formaggio Recipe

Inspired by Barolo Grill
Time1h 30m
Serves4

parmigiano-reggiano soufflé, red wine-braised cippolini onion, crispy parmesan frico, truffle fonduta

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Ingredients

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Soufflé

Red Wine-Braised Cippolini Onion

Crispy Parmesan Frico

Truffle Fonduta

Method

Soufflé

  1. 1

    Prepare the Cheese Mixture

    In a saucepan over medium heat, melt the butter. Once melted, add the flour and stir continuously for about 2 minutes to create a roux.

  2. 2

    Add Milk

    Slowly whisk in the milk, ensuring there are no lumps. Continue to whisk until the mixture thickens.

  3. 3

    Incorporate Egg Yolks

    Remove the saucepan from heat. Stir in the grated Parmigiano-Reggiano cheese, salt, and pepper. Once combined, add the egg yolks one at a time, mixing well after each addition.

  4. 4

    Whip Egg Whites

    In a clean bowl, whip the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the cheese mixture until fully combined.

  5. 5

    Bake the Soufflé

    Preheat the oven to 190°C (375°F). Pour the soufflé mixture into buttered ramekins and bake for 25-30 minutes or until puffed and golden.

Red Wine-Braised Cippolini Onion

  1. 6

    Sauté Onions

    In a skillet, heat olive oil over medium heat. Add cippolini onions and sauté until they start to brown, about 5 minutes.

  2. 7

    Add Wine and Broth

    Pour in the red wine and chicken or vegetable broth. Add sugar and salt. Bring to a simmer and cook until the onions are tender and the liquid has reduced, about 20-25 minutes.

Crispy Parmesan Frico

  1. 8

    Prepare Frico

    Preheat the oven to 200°C (400°F). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan cheese, about 2 tablespoons each. Flatten slightly.

  2. 9

    Bake Frico

    Bake in the preheated oven for about 5-7 minutes, or until golden and crispy. Remove and let cool before serving.

Truffle Fonduta

  1. 10

    Heat Cream

    In a small saucepan, heat the heavy cream over low heat until warm but not boiling.

  2. 11

    Add Cheese and Truffle Oil

    Stir in the Parmigiano-Reggiano cheese and truffle oil until melted and smooth. Season with salt to taste.

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