Caramelised onion and Cheddar twice baked soufflés

A cheese and onion soufflé recipe reproduced courtesy of British Onions.

Caramelised onion and Cheddar twice baked soufflés

Servings:	Serves 6
Calories per serving:	269
Ready in:	1 hour 10 minutes
Prep. time:	20 minutes
Cook time:	50 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	22nd January 2013

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Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

• Preheat the oven to 180C/350F/Gas No 4.
• Lightly grease 6 x 8cm x 4cm deep/ 3" x 1 ½" deep ramekin dishes.
• Line the bottom of the dishes with a circle of greaseproof paper.

Method

1. Gently cook the onions for 10 minutes until translucent, add the sugar & turn the heat up to caramelise the onions.
2. Keep to one side.
3. Melt the butter, stir in the flour to make a smooth paste & cook for 1 minute.
4. Gradually stir in the milk, bring to the boil then reduce the heat to simmer & cook for a further minute.
5. Beat in one egg yolk at a time; add 100g/ 6oz of cheese, mustard, salt & pepper.
6. Beat the egg whites in a clean bowl until stiff, stir into the cheese mixture.
7. Divide the onions between the ramekin dishes, then spoon the mixture on top of the onions.
8. Bake for 20 minutes.
9. Leave to cool, when cool remove the soufflés by running around bladed knife around the edge of each dish.
10. Place the soufflés onto a baking sheet & sprinkle the remaining cheese over the soufflés.
11. Bake for 15 minutes until golden brown.

Serving suggestions

Serve with watercress salad.

Makes a good light lunch with crispy bread or a starter.

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

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