Caramelized Onion & Gruyère Soufflé Cups
Ingredients:
Caramelized Onions:
2 large yellow onions, thinly sliced
2 tbsp butter
½ tsp salt
1 tsp fresh thyme leaves
Soufflé Base:
30 g butter
30 g all-purpose flour
240 ml whole milk
4 large egg yolks
120 g Gruyère cheese, grated
¼ tsp nutmeg
½ tsp salt
¼ tsp black pepper
Soufflé Lift:
5 large egg whites
½ tsp cream of tartar
The aroma of slowly caramelized onions and bubbling Gruyère transforms the kitchen into a cozy Parisian café.
Instructions:
Preheat the oven to 190°C (375°F).
Generously butter six ramekins and lightly dust with grated cheese.
Melt butter in a skillet over medium-low heat.
Add onions and salt.
Cook slowly for 25–30 minutes until deeply golden and mahogany colored.
Stir in the thyme and set aside.
Melt butter in a saucepan.
Whisk in the flour and cook for 1 minute.
Slowly add the milk while whisking continuously.
Cook until thick and smooth.
Remove from the heat and stir in Gruyère, nutmeg, salt, and pepper.
Whisk in the egg yolks one at a time.
Fold the caramelized onions into the cheese mixture.
Beat the egg whites with cream of tartar until stiff peaks form.
Gently fold the egg whites into the soufflé mixture.
Divide among the prepared ramekins.
Bake for 22–25 minutes until tall, puffed, and deeply golden.
Do not open the oven during baking.
Serve immediately while beautifully risen.
Enjooooooy
