Name: Cheese and onion soufflé recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves: 1
Ingredients: 1tbsp butter, plus a little extra for greasing; 1tbsp. flour; 75ml low fat milk; 1 egg, separated; 30g Cheddar, grated; 1tsp Dijon mustard (some like it hot, use ½ tsp if not); 1tbsp Parmesan cheese, grated; few slices of red onion; green salad, to serve

By Jules Mercer

published 28 April 2019

Our cheese and onion soufflé is light, airy and makes the perfect supper served with a tossed green salad. Although we think the cheese and onion soufflé makes a delicious dinner for one, it is also a great dinner party starter and a great twist on the classic cheese soufflé recipe you might have tried before. You can prep the cheese and onion soufflé ahead of time too and simply cook when you’re ready. This is great if you’re entertaining as you have plenty of time to clear away all the dishes! The cheese and onion soufflé only takes around 15 minutes to cook until it’s nice and golden on top. It’s making us hungry just thinking about it!

Ingredients

1tbsp butter, plus a little extra for greasing
1tbsp. flour
75ml low fat milk
1 egg, separated
30g Cheddar, grated
1tsp Dijon mustard (some like it hot, use ½ tsp if not)
1tbsp Parmesan cheese, grated
few slices of red onion
green salad, to serve

You will need:

1 large ramekin, or similar oven-proof dish, approx. 14cm diameter

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Method

Preheat the oven to 180C, Gas 6. Heat the butter in a small saucepan and add the flour. Slowly stir in the milk, stirring constantly, until the mixture has thickened. Remove from the heat and add the egg yolk, grated cheddar and mustard.
Grease a ramekin with a little butter and dust with the finely grated parmesan. Whisk the egg white until doubled in size and frothy. Once the cheese mixture has cooled slightly, fold in the egg white mixture. Being careful not to overmix, pour the mixture into the ramekin, top with sliced onion and bake in the oven for 12-15mins. The soufflé will be golden brown when ready.
Serve warm with a green salad.

Top Tip for making Cheese and onion soufflé

Make step one earlier and set aside until ready.

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.