Cheese soufflé recipe, submitted by Manuela Vieira Netto
1. Sauté the onion and garlic in butter.
Ingredients · Servings 6
- 1 tablespoon of butter
- 1 chopped onion
- 2 cloves of garlic
- 2 large glasses of milk
- salt and black pepper
- 2 cups (tea) of sifted wheat flour
- 4 adorable
- 2 cups (tea) of grated Parmesan cheese
- 4 egg whites, beaten to stiff peaks
- butter for greasing
- 1 tablespoon of breadcrumbs for sprinkling
Method · 30 min
- Sauté the onion and garlic in butter until golden brown.
- Add the milk and season with salt and pepper to taste.
- Dissolve the flour in a little cold milk and add it to the pan, stirring constantly until creamy.
- Remove from heat.
- Turn the oven to a high temperature.
- Add the egg yolks, passed through a sieve, and mix well.
- Combine the cheese and the beaten egg whites and mix gently.
- Pour into a greased and breadcrumb-dusted soufflé dish.
- Bake in a hot oven until golden brown.
- 2. Add the milk and season with salt and pepper to taste.
- 3. Dissolve the flour in a little cold milk and add it to the pan, stirring constantly until creamy.
- 4. Remove from heat.
- 5. Turn the oven to a high temperature.
- 6. Add the egg yolks, passed through a sieve, and mix well.
- 7. Add the cheese and the beaten egg whites and mix gently.
- 8. Pour into a greased and breadcrumb-dusted soufflé dish.
- 9. Bake in a hot oven until golden brown.
