Caramelised Onion And Cheddar Twice Baked Soufflés Recipes

CARAMELISED ONION AND CHEDDAR TWICE BAKED SOUFFLéS

Steps:

• Gently cook the onions for 10 minutes until translucent, add the sugar & turn the heat up to caramelise the onions.
• Keep to one side.
• Melt the butter, stir in the flour to make a smooth paste & cook for 1 minute.
• Gradually stir in the milk, bring to the boil then reduce the heat to simmer & cook for a further minute.
• Beat in one egg yolk at a time; add 100g/ 6oz of cheese, mustard, salt & pepper.
• Beat the egg whites in a clean bowl until stiff, stir into the cheese mixture.
• Divide the onions between the ramekin dishes, then spoon the mixture on top of the onions.
• Bake for 20 minutes.
• Leave to cool, when cool remove the soufflés by running around bladed knife around the edge of each dish.
• Place the soufflés onto a baking sheet & sprinkle the remaining cheese over the soufflés.
• Bake for 15 minutes until golden brown.

TWICE BAKED CHEDDAR SOUFFLES

Steps:

• Put the milk in a small pan with the onion and bay leaf.
• Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
• Remove the onion and the bayleaf.
• Prehat oven to 200*C (400*F).
• In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 minute.
• Remove from the heat, then gradually stir in the infused milk.
• Return to the heat and stir constantly until thickened and just beginning to boil.
• Remove from the heat, then add 125g (4 oz) of the cheese and the mustard.
• Season well and add a good pinch of nutmeg, then beat in the egg yolks.
• Butter six 150ml (1/4 pint) ramekins.
• Put the kettle on to boil.
• Whisk the egg whites until stiff, then fold into the cheese sauce.
• Spoon the mixture into the prepared ramekins, then put them in a roasting tin.
• Pour enough boiling water into the tin carefully, to come up halfway up the ramekins.
• Bake for 15 to 20 minutes until set and golden.
• Leave to cool.
• Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
• To serve turn the oven to 220*C (425*F).
• Season the cream with salt and pepper to taste.
• Pour it over the souffles.
• Sprinkle over the remaining cheese and bake for 15 minutes, until the cream is bubbling and the souffles have risen.
• Remove with a palate knife and serve immediately, garnished with parsley.
• NOTE: You can complete the recipe to the end of the first baking and put them in the buttered dish, cover and store them in the fridge up to a day ahead.