Here’s your weekday night soufflé recipe. With this soufflé you can really practice your technique. Good luck!
Green Onion and Cheese Soufflé
Ingredients
2 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1 cup milk, room temperature
½ cup grated Gruyère cheese
½ cup grated Parmigiano-Reggiano cheese
6 oz. pancetta, finely chopped (optional)
1 – 2 bunches green onions, cleaned and sliced on the bias into ½” slices
2 tsp. Dijon mustard
4 egg yolks
salt and pepper to taste
8 egg whites
1 tsp. cream of tartar (omit if using a copper bowl)
Directions
1. Pre-heat the oven to 375º F and butter a 1½ qt. soufflé mold.
2. Pre-heat a medium saucepan over medium high heat. Add the butter and melt until frothy. Add the flour, reduce the heat to medium, and cook, stirring constantly for 2 to 3 minutes, creating a roux.
3. Remove the pan from the heat and add the milk, whisking vigorously. Return the pot to the heat and bring this mixture to a boil so that the sauce will thicken. (This is a basic white sauce.)
4. Again, remove the pan from the heat and add the grated cheeses, stirring well to melt.
5. In a large skillet, cook the chopped pancetta (if using) over medium heat. When pancetta is fully cooked and a little crispy, add the green onions to the pan and sauté briefly. If you are not including the pancetta, simply sauté the green onions in a tbsp. of butter.
6. Add the green onions, mustard, and egg yolks to the cheese sauce. Taste this mixture and season with salt and pepper. (Be sure to season well or over-season slightly, since this mixture will be diluted by the egg whites later.) Let this mixture cool completely.
7. Whisk the egg whites in a copper bowl to soft peak stage. In three stages, carefully fold the egg whites into the soufflé base. Transfer the mixture to a buttered 1½ qt. soufflé mold. Bake at 375º F for 30 minutes, or until risen and lightly browned on top. The soufflé should jiggle only slightly when finished.
