Appetizer (Hot): Onion Puffs with Jarlsberg and Chives

·         ½ cup (1 stick) unsalted butter, at room temperature

·         1/3 cup finely chopped onion

·         1/8 tsp each kosher salt and pepper

·         4 ounces cream cheese, at room temperature

·         1/3 cup firmly packed grated Jarlsberg cheese

·         3 Tbsp dehydrated minced onions

·         3 Tbsp chopped fresh chives

·         2 large eggs (whites only)

·         ¾ pound challah bread, crusts removed, cut in 3/4-inch cubes

1.       Preheat the oven to 350 degrees F.

2.       Heat 1 tablespoon of the butter in a small nonstick skillet over medium heat. 

3.       Add the chopped onions and season with the salt and pepper. Cook the chopped onions until tender, about 4 minutes.

4.       Put the cream cheese, Jarlsberg, and minced onions in the top of a double boiler set over hot water; cook until melted, stirring constantly. Remove from the heat and add the chopped onions, remaining 7 tablespoons butter, and chives. Stir to mix well.

5.       Beat the egg whites until stiff peaks form. First fold one quarter of the egg whites into the cheese mixture, then fold in the rest.

6.       Dip the bread cubes, one at a time into the cheese mixture and place on a foil- or parchment paper-lined baking sheet. Bake until the puffs are golden brown about 15 minutes.   Serve hot.

Yield: About 24 puffs