* 1 Large onion, sliced
* 1 tablespoon Olive oil
* 1 dsp Sugar
* 40g / 1oz Butter
* 40g / 10oz Plain flour
* 225ml / 8fl oz Milk
* 4 free range eggs, separated
* 175g / 6oz Cheddar cheese, Grated
* Salt & Freshly ground black pepper

===Method===
* Gently cook the Onions for 10 minutes until translucent, add the Sugar & turn the heat up to caramelise the onions.
* Keep to one side.
* Melt the Butter, stir in the Flour to make a smooth paste & cook for 1 minute.
* Gradually stir in the Milk, bring to the Boil then reduce the heat to Simmer & cook for a further minute.
* Beat in one Egg yolk at a time; add 100g/ 6oz of Cheese, Mustard, Salt & Pepper.
* Beat the Egg whites in a clean bowl until stiff, stir into the Cheese mixture.
* Divide the Onions between the Ramekin dishes, then spoon the mixture on top of the onions.
* Bake for 20 minutes.
* Leave to cool, when cool remove the soufflés by running around bladed knife around the edge of each dish.
* Place the soufflés onto a Baking sheet & sprinkle the remaining Cheese over the soufflés.
* Bake for 15 minutes until golden Brown.

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