I made this Onion Souffle for an entree a couple of weeks ago. It is creamy and rich to eat. The first stage of this recipe can be made in the morning of your dinner party and then stage 2 is made just before you are wanting to eat. It really is easy to make.

French Onion Souffle Recipe

- grease and then flour x 6 ramekins with butter and place in the fridge

- A large oven dish to fit the ramekin dishes - and boiling water to be poured into the oven dish.

3 large onions finely sliced

50 gr butter

Himalayan salt and black pepper - this may not be needed if your stock contains salt

1 tbsp honey or brown rice malt syrup

1 tbsp balsamic vinegar

2 tbsp beef or vegetable stock concentrate - this should be in the form of a gel

350 ml organic whole milk - heated

1/2 cup rice flour or plain flour

150 gr grated gruyere parmesan cheese

4 egg yolks

5 egg whites

Method

Stage one - this stage can be made the night before or in the morning.

Use a wooden spoon and continually during this process.

1 - Place butter, onions, honey or rice malt syrup in a heavy pot with a lid, cook on low for 50 minutes with the lid on. Stirring every now and then to make sure it does not burn.

2 - Add your balsamic vinegar and gel stock and cook for 10 minutes on low with the lid on.

3 - Add the flour, stir and cook on low, stirring for 3 minutes then add in your heated milk, stirring continually. Cook on low for 20 minutes, stirring regularly with the lid on.( we are now cooking the flour so you don't taste it later)

4 - Beat in with a wooden spoon the egg yolks and the cheese.

Cool down in the fridge

Make sure your ramekins are buttered, dusted with flour in in the fridge.

Stage 2 - start this stage 50 minutes before serving as an entree. It needs to be served as soon as it is cooked.

Make sure you have boiling water ready.

Oven 190c

5 - Whisk egg whites until stiff.

6 - Fold in 1/4 of the whites to the cooled onion paste to break up this mixture.

7 - Now fold gently the rest of the whites.

8 - Divide mixture evenly into the ramekins.

9 - Place the ramekins into your oven dish, pour boiling water in the oven dish so it goes halfway up the sides of the ramekin dishes. Sometimes it is easier to pour the water into the dish while it is in the oven

Bake for about 40 minutes

Serve straight away.

Slice your onions finely and cook them with butter, on a low temperature - stirring every now and then with the lid on.

Yum - caramelised onions, now add your balsamic vinegar and cook 10 minutes more.

Add your flour and cook for 3 minutes stirring regularly.

Add your heated milk and on a low temperature cook for 20 minutes with the lid on, stirring regularly.

Remove and whisk in your eggs and then your cheese.

Now cool it down, and start stage 2 about 50 minutes before you need to eat your entree.

So now that your are going to start your dinner party - whisk up your egg whites. Stir in 1/4 of the mixture first.

Then add the rest - folding them in.

Spoon the mixture in and pour in the boiling water until they are half way up the ramekins.

Remove one once they look cooked and check the middle. They should be slightly wet and creamy. You can grate some more cheese on the top just before they are ready in the oven.