| This recipe is liked by 0 person(s). |
SOUFFLÉ - French Onion Souffle
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| The Chew 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 |
| beef stock, alternative | |
| pinch | 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 |
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe