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“Cheese Soufflé”

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8 servings


  • 1/2 small onion studded with 1 bay leaf and 3 cloves
  • 1 1/2 cups whole milk
  • 1 tablespoon bread crumbs
  • 1 shallot diced
  • 1 tablespoon vermouth
  • 8 egg whites
  • 1 pinch cream of tartar optional
  • 3 tablespoons butter
  • 3 tablespoons flour
  • Pinch nutmeg
  • 6 egg yolks
  • 1 cup parmesan cheese
  • Pinch cayenne


  • Preheat the oven to 375 degrees F.
  • In a small sauce pan or skillet, brown the onion in butter over medium heat and pour in the milk. Bring to a simmer and turn off heat to let it infuse.
  • With a pastry brush, coat the inside of a souffle dish with melted butter, bread crumbs and about 1 tablespoon of the cheese and place in the refrigerator.
  • Sweat the shallots in butter over medium heat, then add the vermouth and simmer for a few minutes.
  • Beat the whites with the cream of tartar until soft peaks form.
  • In a large sauce pan, make a roux by melting butter over medium-low heat and adding the flour, whisking constantly until bubbles form.
  • Remove the onion from the milk, and slowly whisk the liquid into the roux.
  • Add the shallots followed by the nutmeg and whisk over low heat until it thickens.
  • Beat the egg yolks and incorporate them into the roux along with cayenne.
  • Pour in the cheese and stir, then fold in the egg whites gently until mixture is uniform.
  • Pour the mixture into the souffle dish and bake for 25-30 minutes until brown on top and well raised above the dish. Refrain from opening the oven to check until 20 minutes have passed.
  • Serve immediately before it collapses!