One of my favorite essays on food and faith is The Heavenly Onion by Robert Farrar Capon. I first read the famous excerpt from Capon’s book The Supper of the Lamb, years ago. But, recently at the Laity Lodge Food Retreat, I had the opportunity to actually spend time with an onion à la Capon.
“Admittedly, spending an hour in the society of an onion may be something you have never done before … Onions are excellent company.”
Robert Farrar Capon
I know what you are thinking—she spent an hour with an onion? Weird.
Capon’s eloquent and persuasive piece uses a simple onion as a metaphor for life, faith, and God’s unquantifiable creativity. Slowing down to pay attention to the immense detail in the humble root vegetable is a life lesson not to be missed. Capon’s essay can be found in The Spirit of Food.
Onion 101 {or 1015}
Did you know that the onion is the state vegetable of Texas? Well, now you know. One of the Lone Star State’s most valued crops is the sweet onion, known specifically as the 1015. Do you know why it’s called the 1015? Texas 1015 Onions are named for their optimum planting date, October 15. Which, my friends, is today, was yesterday. Whoops.
In honor of God, Texas, and the 1015 Onion, I present a most OUTRAGEOUS dish. I’m up to my eyeballs in onions. I have overnight guests coming to stay with us tomorrow and I’m hosting a little fête on Sunday. Hot Onion Soufflé will grace our table several times over the course of the next few days. This super simple appetizer is hands down the all-time favorite (and perhaps most requested) dish at The Schell Cafe. The Littles love the creamy, cheesy goodness — what’s not to love about cream cheese and parmesan cheese?!?
Have a little fête yourself, invite friends and their friends, treat your family. Serve Hot Onion Soufflé straight out of the baking dish with love at the kitchen counter.
You’ll never look at onions the same way again.
Hot Onion Soufflé
The state vegetable of Texas shines BIG in this outstanding dip. Easy to make and easily addicting, serve this crowd pleasing appetizer anytime, anywhere.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 12 1x
Ingredients
- 1 (12 oz) package of frozen chopped onions, thawed, drained, and pat dry
- 1 onion, chopped
- 2 (8 oz) blocks of cream cheese, softened
- 2 cups Parmesan cheese, grated
- 1/2 cup mayonnaise
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl and mix well.
- Pour onion mixture into a baking dish and bake for 20 – 30 minutes until bubbly and beginning to brown around the edges.
- Serve with crackers or tortilla chips.
Day #16 Table Talk: What’s your signature dish? {Share the recipe or link in the comments}
Made this last year for a party and it is DIVINE!
Ashley – I’m so glad you love it! If you come over again for Halloween, I bet it’s on the table. 😉
I made something very similar to this once, I could eat this all day long. YUM. And the Spirit Of Food? One of my ALL TIME favorite books. WOW, it’s rich.
Oh my gosh, Kris! Imagine this. . . eating Hot Onion Souffle while reading The Spirit of Food. Foretaste of heaven, right there, friend.
So glad you came to the table today. Thank you. xo, K
I do love The Spirit of Food. And I wish I could go to the Food Retreat at Laity. And, I wish I could eat onions, but I cannot. But a fête? THAT I can do!
Deidra – WHAT? No onions? Well, just between you and me, it’s the cream cheese, parmesan, and mayo that make the dish. But, shhhh….don’t tell the onions.
As for the Food Retreat at Laity? Let’s find the next date it’s offered and plan on it. Heck, let’s offer to help plan it! 😉
Hehehehe… my signature dish? Well, for an entree, I make Tuna Casserole (tuna, macaroni, cream of mushroom soup, pimentos, Velveeta, and NO PEAS). For more of a treat, I will bake. I only bake batter breads that I can pour into a loaf pan. My two specialties are Oatmeal Hawaiian Bread (has oatmeal, pineapple, and coconut) and Apple Bread (has pecans and lots of cinnamon in it – if I really have an attitude I might put a pinch of clove in it). I am proficient at Banana Bread and Zucchini Bread. I usually don’t eat the breads I make. I give them away. I just find it therapeutic to mix things together and see that they make something that people like. Don’t tell me to make ginger bread or ginger cookies. I will dump a whole bottle of ginger in them. I think that anything with ginger in it should have a bite to it!
Carolyn,
You’ve got some deeeelish dishes going on there, friend. And if you are truly a spicy ginger girl {sounds like that band, huh?} then remind me to give you some of my Ginger People Ginger Chews… I always have them in my purse. Ahem. xo, K
You went to the food retreat? That means you had to pass through my ‘burg!
Megan,
By “recently went to the Laity Lodge Food Retreat”, I meant almost two years ago. I would NEVER pass through the ‘burg and not call you. Love you mucho! 🙂 K
Any idea what difference using frozen AND fresh onions make? Ever tried all of one type or another?