ONIONY CHEESE PUFFS
Source: Food and Wine Magazine
Makes 30 servings

1 stick (4 ounces) unsalted butter, softened, divided use
1/3 cup onion, finely chopped
salt and freshly ground pepper
4 ounces cream cheese, softened
1/3 cup (2 ounces) grated Jarlsberg cheese
3 tablespoons dehydrated minced onions
3 tablespoons chives, chopped
2 large egg whites
3/4 pound challah, crusts removed, bread cut into 3/4-inch cubes*

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

In a small skillet, melt 1 tablespoon of the butter. Add the chopped onion, season with salt and pepper and cook over moderate heat until softened but not browned, about 4 minutes.

In a medium saucepan, combine the cream cheese, Jarlsberg, and dehydrated onions. Set the pan over simmering water and stir until melted.

Remove the cheese mixture from the heat and stir in the remaining 7 tablespoons of butter along with the chives and sauteed onion.

Beat the egg whites until they hold stiff peaks. Stir one-quarter of the egg whites into the warm cheese mixture, then fold in the remaining whites.

Dip the bread cubes into the cheese mixture, a few at a time, coating them thoroughly. Transfer the cubes to the prepared baking sheet.

Bake for 15 minutes, or until the puffs are golden. Serve hot.

*Or use any egg bread.