Vidalia Onion Souffle - cooking recipe

Ingredients

6 to 8 oz. stale French bread, cubed
1 stick butter
3 Vidalia onions, sliced and separated
1 c. shredded Swiss cheese
1/2 tsp. dried thyme
3 eggs
2 c. light cream
salt and pepper to taste

Preparation

Place bread in 1 1/2 quart souffle dish.
Melt butter in large skillet and saute onion rings until tender-crisp.
Pour over bread.
Top with thyme and cheese.
Beat the eggs and blend in cream, salt and pepper.
Pour over the bread, onions and cheese, pressing with spatula to be sure bread is soaked.
Can be done ahead and refrigerated at this point.
Bring to room temperature before baking.
Bake at 350\u00b0 for 45 minutes or until puffed and golden.