Equipment
Ingredients
Onion Mixture
- 27 g unsalted butter, melted
- 100 g red onion, finely chopped
- 3 g fresh chives, chopped
- 3 g fresh parsley, chopped
White Sauce and Base
- 41 g unsalted butter
- 3 g cornflour
- 16 g all-purpose flour
- 100 ml whole milk
- 35 g stilton cheese, crumbled
- 3 egg yolks
- 3 egg whites
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). For fan-assisted ovens, use 180°C (350°F).
Combine 27g melted butter and chopped red onion in a saucepan over medium heat.
Remove the pan from the heat and stir in the chopped chives and parsley.
Set the onion mixture aside to cool for 3 minutes.
In a separate saucepan, melt 41g of butter over medium-low heat.
Whisk in the cornflour and plain flour to form a thick paste.
Slowly pour in the milk while whisking constantly until the sauce is smooth and thick.
Add the crumbled Stilton cheese and stir until fully melted into the sauce.
Remove the sauce from the heat and whisk in the egg yolks.
Allow the cheese sauce to cool for 2 minutes.
In a large clean bowl, whisk the egg whites until they form stiff peaks.
Gently fold the cooled cheese sauce into the whisked egg whites using a spatula.
Fold the cooled onion and herb mixture into the soufflé base until just combined.
Grease two ramekin dishes with a small amount of additional butter.
Divide the soufflé mixture evenly between the prepared ramekins.
Place the ramekins on a baking tray and bake for 8 minutes.
Serve the soufflés immediately in the ramekins.
Chef's Notes
- Ensure the onion and cheese mixtures are sufficiently cooled before adding to the egg whites to prevent the eggs from cooking or deflating.
