A contemporary twist on a classic!
Jason Roberts' French Onion Souffle
- 1 pound onion (thinly sliced)
- 2 .6 ounces (5 tablespoons) butter plus more for ramekins
- 1/3 cup all-purpose flour
- 1 1/4 cups milk
- 1/2 cup veal or beef stock
- pinch of nutmeg
- 4 egg yolks
- 4/5 cup egg whites
- 4 1/2 ounces shredded Gruyere cheese
- freshly ground white pepper
- 1 1/2 cups heavy cream
- 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.