Carrot Onion Cheese Souffle - cooking recipe

Ingredients

4 teaspoons butter, softened
2 large onion, shredded
2 cups baby carrots, shredded
1/2 cup butter, melted
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder, or more to taste (optional)
3 eggs
4 egg yolks
1/2 cup white sugar
1 1/2 cups all-purpose flour, or as needed
1 cup shredded mozzarella cheese

Preparation

Grease bottoms and sides of each ramekin with 1 teaspoon butter.
Combine shredded onion and carrots in a large bowl. Add 1/2 cup melted butter; mix thoroughly. Stir in Parmesan cheese and garlic powder; mix well to combine.
Combine eggs, egg yolks, and sugar in another large bowl; beat with an electric mixer until smooth. Gradually blend in enough flour to make a smooth batter. Beat in onion mixture on low speed until thoroughly incorporated. Fold in mozzarella cheese.
Divide batter among ramekins, filling them almost to the top. Refrigerate until firm, 1 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until souffle batter puffs up above the edge of the ramekins, about 30 minutes.