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Ingredients
| bread crumbs: 1 1/2 Tbl |
| salted butter: 3 Tbl |
| onions (chopped): 1/2 cup (diced) |
| all-purpose flour (unsifted): 3 Tbl |
| 2% milk: 3/4 cup |
| eggs: 3 (separated) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| ground mustard: 3/4 tsp |
| garlic powder: 1/4 tsp |
| cream of tartar: 1/2 tsp |
| cheddar cheese (shredded): 3/4 cup (shredded) |
| grated parmesan cheese: 1 Tbl |
Individual Cheese Souffles
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Preheat oven to 400 degrees.
- Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
- In a heavy saucepan, melt butter over medium heat.
- Add onion and cook for 1 minute.
- Sprinkle with flour.
- Cook, stirring, until mixture begins to pull away from pan.
- Gradually whisk in milk.
- Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
- Remove from heat.
- Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
- Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
- In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
- Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
- Divide mixture evenly among four custard cups.
- Sprinkle with Parmesan.
- Put custard cups on a baking sheet so that they are easier to handle.
- Bake for 20 minutes.
- Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.