850 g onion
100 g unsalted butter
105 g plain flour
400 mL fresh full cream milk
330 mL veal stock
6 eggs (yolks and whites separated)
100 mL thick cream
16 g salt
2 g white pepper
80 g gruyere
Peel and finely slice the onions.
Cook the onions in the butter till soft and caramelised and weight around 550 grams.
Add flour and cook out.
Heat liquid (don't curdle), then gradually add to the onion mix.
Return mix to simmer and cookout on the stove till flour is completely cooked for about 10 minutes.
Cool mix in a bowl till it comes down to 50 degrees then mix in yolks and season with salt and white pepper.
Beat the egg whites to firm peaks, add a little salt, fold egg whites into the mixture, do not over mix/
Place into buttered/ floured moulds 8-inch
Cook in a bain-marie at 165 degrees for 20mins, on half fan.
Then for a further 10 mins at 155 degrees, on half fan.
Take out of mould and place upside down on tray.
Place the soufflé in a gratin dish, cover in cream and sprinkle with gruyere, bake for a further 10-12 mins till golden.
Recipe provided by Bistro Mosman