“Eggs should be at room temperature. Swiss cheese is good too but change the seasonings a bit -tarragon is good.”

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
  3. In a heavy saucepan, melt butter over medium heat.
  4. Add onion and cook for 1 minute.
  5. Sprinkle with flour.
  6. Cook, stirring, until mixture begins to pull away from pan.
  7. Gradually whisk in milk.
  8. Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
  9. Remove from heat.
  10. Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
  11. Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
  12. In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
  13. Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
  14. Divide mixture evenly among four custard cups.
  15. Sprinkle with Parmesan.
  16. Put custard cups on a baking sheet so that they are easier to handle.
  17. Bake for 20 minutes.
  18. Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.

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