Classic Cheese Soufflé
Made with just eggs, butter, cheese, flour, and milk, soufflés are one of the most economical and elegant dishes you can make.
Serves: 4Hands-on: 25 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- ¼ cup butter
- ¼ cup finely chopped onion
- 3 Tbsp. all-purpose flour
- ½ tsp. salt
- ⅛ tsp. ground white pepper
- 1 Tbsp. mustard
- 1 cup milk
- 4 large eggs, separated
- 1 cup shredded Cheddar cheese
- ¼ cup grated Parmesan cheese
- Preheat oven to 350°F. Grease a 1-quart soufflé or high-sided casserole dish and sprinkle with Parmesan cheese.
- In small saucepan, combine butter and onion. Cook and stir over medium heat until onion is very tender, about 5 minutes. Add flour, salt, and pepper; cook and stir for 3 minutes. Then add mustard and milk; cook and stir until thick and bubbly. Remove from heat and stir in egg yolks, one at a time. Then stir in cheeses. Set aside.
- In medium bowl, beat egg whites until stiff peaks form. Stir a dollop of the whites into the cheese mixture. Then carefully fold in remaining egg whites. Pour into prepared pan. Bake for 50–55 minutes or until soufflé is puffed and deep golden brown. Serve immediately.