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Jason Roberts' French Onion Souffle

French Onion Souffle Jason Roberts
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A contemporary twist on a classic!
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by : Jason Roberts
This tasty, savory dish is perfect for dinner or lunch!
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ingredients
  • 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
Jason Roberts' French Onion Souffle!
kitchenware
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
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    Preheat oven to 390 degrees F.
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    butter
    Using a brush, butter and flour 6 1-cup ramekins.
  • 3
    1 pound onion (thinly sliced)
    2.6 ounces (5 tablespoons) butter
    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.
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    1 1/4 cups milk
    1/2 cup veal or beef stock
    Bring the milk and beef stock to the boil and set aside. 
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    1/3 cup all-purpose flour
    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.
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    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. 
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    freshly ground white pepper
    salt
    pinch of nutmeg
    4 egg yolks
    Beat in the egg yolks and season with ground white pepper, nutmeg and salt, set aside.
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    4/5 cup egg whites
    In a separate clean bowl, beat egg white with a good pinch of salt till tripled in volume.
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    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.
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    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.
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    4 1/2 ounces shredded Gruyere cheese
    1 1/2 cups heavy cream
    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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