ingredients

step-by-step directions

• Preheat oven to 390 degrees F.
• Using a brush, butter and flour 6 1-cup ramekins.
• In a small saucepan cook the onions in the butter over a moderate to low heat, stirring occasionally till golden in color, approximately 20 minutes.
• Bring the milk and beef stock to the boil and set aside. 
• Meanwhile add in the flour to the onions and mix well, drop the heat to low and continue to cook the roux for a further 2 minutes.
• Slowly incorporate the boiling liquid a little at a time, mixing well. Continue to cook until the starchy quality of the flour has been cooked out, approximately 5-8 minutes. Remove from heat and allow to cool. 
• Beat in the egg yolks and season with ground white pepper, nutmeg and salt, set aside.
• In a separate clean bowl, beat egg white with a good pinch of salt till tripled in volume.
• Fold the white into the base a third at a time, bring liberal with the first amount and very gentle with the last, keeping as much volume in the whites as possible.
• Fill the molds 2/3 full, place into a water bath and into the oven for 20-25 minutes or until cooked.  Allow to cool slightly before removing the molds.
• To serve, place soufflé onto a gratin dish, pour over 1/2 of cream and scatter with gruyere, place into a hot oven (425F) for 10 minutes or until risen and golden in color, 10-15 minutes.