Preheat oven to 425°F (220°C). Using 1 tbsp of butter, grease a 7- or 8-in. (18- to 20-cm) soufflé dish. Place on a parchment paper-lined baking tray and set aside.
Heat oil and remaining butter in a small skillet on medium-high heat, add sliced shallots and caramelize, stirring frequently,
for about 5 min. or until golden brown. Add the flour and stir to reach a paste-like consistency (called a roux). Slowly pour in milk while whisking to prevent lumps. Add sage and cook gently until thickened, about 10 min.; remove from heat.
In a bowl, combine 6 egg yolks with salt and pepper and beat with a whisk until mixed thoroughly. Stir into the milk mixture, a little at a time, to prevent the eggs from scrambling. Set aside to cool to room temperature.
With an electric mixer or by hand, whisk egg whites to stiff peaks and gently mix (fold) into the cooled soufflé mixture. Be careful not to overmix. Fill prepared dish 3/4 full with soufflé mix and bake for about 25 min.
Carefully remove from oven, gently place on a plate and serve immediately.
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