cheese and spring onion souffle

Soufflé aux oignons et au fromage

(cheese and spring onion souffle)
welcome back to mny blog page . hope your enjoying the recipe and trying them to let me know your view on them .


cheese and spring onion souffle
SERVING -1
INGREDIENTS                                                    QUANTITY
Butter plus extra to grease the ramekins 25gm
Cheese                                                      100gm
Parmesan                                                   100gm
Spring onions                                             30gm
Eggs                                                             4no
Flour                                                           25gm
Milk                                                            200ml
Salt & black pepper

§  Heat the oven to 200C. Butter the ramekins.
§  Make a collar for each ramekin by tearing a 40cm length of baking paper, folding it into thirds, and buttering one side. Then roll it around the ramekin, buttered side in, and tying with string to secure. Place them on the baking tray when done.
§  Measure the parmesan, then grate it. Crumble  cheese.
§  Wash the spring onions and pat dry with paper towel. Strip off the tough outer layer and trim the roots and tops. Finely chop them into thin discs to yield about 2 tablespoons.
§  Carefully separate each of the eggs, putting the whites into the very clean and dry bowl of the stand mixer, and reserving the yolks in a small bowl.
§  Melt 25g butter in the saucepan, stir in the flour and gently cook on a low heat for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to cook out the flour.
§  Stir in the cheeses and spring onions then add 4 of the egg yolks, season generously and mix well.
§  Whisk the egg whites until they are stiff and form soft peaks.
§  Using a metal spoon, start folding the egg whites into the cheese mixture carefully – begin by using about 1/3 of the whites first and then adding the rest once combined – and pour into the buttered soufflé dishes.
§  Cook for 12–15 minutes until the soufflés are risen and golden.

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