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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400ºF | 2. Spray inside surfaces of 8" x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height. | 3. If using foil, treat as the pan sides. souffle will double in volume! | 4. In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes. | 5. With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes. | 6. OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper. | 7. Cook over low heat, whisking constantly, for one minute, until smooth and thick. | 8. OFF the heat, but while still hot, mix in the egg yolks. | 9. Stir in the Cheddar, the Parmesan and the spinach and transfer to a large mixing bowl. | 10. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement. | 11. Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed. | 12. Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. | 13. Pour into the prepared souffle dish, then smooth the top. | 14. Draw a large circle on top with the spatula and place in the middle of the oven helps the soufflè eise evenly. | 15. Turn the temperature down to 375ºF. | 16. Bake for 30 to 35 minutes (don't peek) until puffed and brown. | 17. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nonstick cooking spray				-	-	-	-
milk	1	cup	scalded	552.0	13.296	5.496	57.216
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
cheddar cheese	1/2	cup	grated aged	-	-	-	-
butter	3	tablespoons	unsalted melted	256.5	11.7855	8.0145	21.6
extra large egg yolk	4			-	-	-	-
egg white	5			-	-	-	-
onion	1		diced	28.0	6.537999999999999	0.77	0.07
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
purpose flour	4	tablespoons		-	-	-	-
spinach	10	ounces	chopped thawed squeezed frozen	62.3689	11.0563	6.2369	0.8505
cream tartar	1/8	teaspoon		0.9675	0.2306	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.