A contemporary twist on a classic!
ingredients
ingredients
method
step-by-step directions

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
  • salt
  • 1 1/2 cups heavy cream
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.
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