Spinach Onion Souffle - cooking recipe

Ingredients

3 large onions, sliced thinly
2 ounces non-fat cooking spray
1 cup fat free sour cream
4 large eggs
10 ounces frozen spinach, thawed (water squeezed out)
1 tablespoon horseradish
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
1 teaspoon caraway seed

Preparation

Saute onions in cooking spray until limp and golden; cool slightly.
In a blender combine sour cream and eggs until well mixed.
Add the last six ingredients of the recipe; stir to mix well.
Pour into a well-greased 1 1/2 quart casserole dish.
Bake at 350 degrees for 45 minutes to an hour, until the edges are slightly browned.