Individual Cheese Souffles

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 400 degrees.
• 2 coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
• 3 in a heavy saucepan, melt butter over medium heat.
• 4 add onion and cook for 1 minute.
• 5 sprinkle with flour.
• 6 cook, stirring, until mixture begins to pull away from pan.
• 7 gradually whisk in milk.
• 8 return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
• 9 remove from heat.
• 10 whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
• 11 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.
• 12 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.
• 13 gently fold the egg whites and cheddar into cooled sauce in large bowl.
• 14 divide mixture evenly among four custard cups.
• 15 sprinkle with parmesan.
• 16 put custard cups on a baking sheet so that they are easier to handle.
• 17 bake for 20 minutes.
• 18 souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.