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Cheese and Onion Soufflé

Yes, I finally faced my fears and baked some soufflés. Every time they show these little fluffy things being baked on TV I start
hyperventilating and not because I am allergic to eggs but because all the chefs put the fear of failure in your heart. THESE THINGS WILL BE RAW…THESE THINGS WILL BE OVERCOOKED, and the worst one, THESE THINGS WILL
FALL FLAT IN 10-20 SECONDS. Fact is…if you follow an easy recipe, step by step, the only one which will come true is the falling flat bit. They go down so quick and even though you try and eat them before they disappear into the ramekin, you can’t because they are still piping hot from coming out of the oven.

But ok, wait! I was so proud when I took these 6 little marvels out of the oven and yes they were not perfect but they were great.
Really tasty and even Nicholas enjoyed his. Now that I have stepped into the world of baking soufflés, the next one will have to be in a chocolate flavour.  If you have never baked soufflés…….go ahead. They are not that difficult to bake and they will give
you bragging rights next time someone says: “Oh no, will never bake those things…way to difficult”. You can smile….wink…and show them your photos ;0)

Makes: 6 Small Soufflés


60g Butter plus extra for greasing

40ml Parmesan cheese, grated or get the powdered parmesan, to dust the ramekins

1 small Onion, finely chopped

75ml Cake Flour

250ml warm Milk

10ml Dijon Mustard

4 Egg yolks

Salt and freshly ground Black Pepper  to taste

160ml Gruyere Cheese, finely grated

5 Egg whites


  1. Grease 6 small (125ml) ramekins with butter.
  2. Sprinkle the parmesan cheese over to coat the insides and shake of the excess.
  3. Preheat the oven to 180˚C.
  4. Melt the butter is a saucepan and sauté the onions.
  5. Stir in the flour until combined.
  6. Gradually add the milk, whisking continuously to prevent lumps from forming.
  7. Keep whisking until the mixture starts to thicken and reaches boiling point.
  8. Remove from the heat and stir in the mustard.
  9. Let the mixture cool down for about 5 minutes and add the gruyere cheese.
  10. Beat the egg whites, with a pinch f salt, until they form soft peaks.
  11. Fold a third of the egg whites into the cheese mixture with a large metal spoon to lighten the consistency and then add the
  12. Pour the mixture into the ramekins (about two-thirds).
  13. Bake them in a bain-marie for about 30 minutes or until risen and golden brown.

Tips: You can make the sauce beforehand because it has to cool down anyway before you can add the egg whites.

Don’t over mix the mixture when you add the egg whites for that can cause the soufflés not the rise well.

Bake the soufflés immediately after preparation and please, please, please do not open the oven door during the baking process.


About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

4 responses »

  1. Ohhh looks yummy…gonna give this a go for sure…just to show off to my hubby…..he is a masterchef addict….lol x

    • Fay….I must be honest and say so am I. What do the new chefs call it these days…..Food Porn ;0). Please give it a try, was really yummy and it’s such a good feeling to take it out of the oven and it’s golden brown and puffed up ;0) xxx

  2. Oh my lord, just like a packet of crisps! 😀 In all seriousness this recipe sounds awesome.

  3. I know right?? 🙂 Now maybe a Smokey BBQ one to blog LOL.


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