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Eggs should be at room temperature. Swiss cheese is good too but change the seasonings a bit -tarragon is good.
- 1 1⁄2 tablespoons dry breadcrumbs
- 3 tablespoons butter
- 1⁄2 cup onion, diced
- 3 tablespoons flour
- 3⁄4 cup milk
- 3 eggs, SEPARATED
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 3⁄4 teaspoon dry mustard
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon cream of tartar
- 3⁄4 cup cheddar cheese, shredded
- 1 tablespoon parmesan cheese, grated
- 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.