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!
- 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
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.