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Makes
Serves: 8
Level
easy
Prep Time
30
Total Time
55

Ingredients

4 tbsp
unsalted butter, at room temperature, divided
60 mL
1 tsp
olive oil
5 mL
2
large shallots, thinly sliced
3 tbsp
all-purpose flour
45 mL
1 1/2 cups
milk
375 mL
2 tbsp
chopped fresh sage
30 mL
6
eggs, separated
1/4 tsp
salt
1 mL
pinch of pepper

Method

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Carefully remove from oven, gently place on a plate and serve immediately.
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Characteristics

Dinner French

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
150
Fat:
11 g
Saturated Fat:
6 g
Carbs:
6 g
Protein:
7 g
Cholesterol:
160 mg
Sodium:
180 mg
Potassium:
105