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Prep Time
45 mins
Total Time
1 h
Serves 6


1 2/3 cups
400 mL
small onion, peeled and halved
bay leaves
4 tbsp
Unsalted Butter, divided
60 mL
3 tbsp
All Purpose Flour
45 mL
Large Eggs, yolks and whites separated
2 tbsp
each fresh thyme, parsley and chives, chopped
30 mL
1 tub
Goat Cheese Crumbles
112 g
1 pinch
each sea salt and fresh ground black pepper


Step 1

Pre-heat oven to 425°F (220°C). Butter 6 ramekins or 1 large soufflé dish with 1 tbsp (15 mL) butter, coat insides with cornmeal, then set on a baking sheet.

Step 2

Attach bay leaves to onion halves using cloves to secure them in place. Set onion halves in a small saucepan, add milk and heat through over medium heat. Keep warm.

Step 3

Meanwhile, in a medium saucepan, melt 3 tbsp (45 mL) butter over medium heat, then add flour and cook while stirring, approx. 1-2 minutes. Remove spiced onion from milk. While whisking, slowly incorporate warm milk into butter-flour mixture. Simmer while stirring constantly until sauce thickens, approx. 10 mins.

Step 4

Remove sauce from the heat and let cool slightly. Meanwhile, beat egg yolks until frothy. Add egg yolks, goat’s cheese crumbles and fresh herbs, then season with salt and pepper. Stir until cooled, then set aside.

Step 5

Whip egg whites to stiff peaks with hand mixer, then gently fold into the sauce, being careful not to over-mix. Fill ramekins ¾ full with mixture and bake individual soufflés in ramekins approx. 11-14 minutes, or one large soufflé approx. 30 minutes.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Brunch

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
18 g
Saturated Fat:
10 g
14 g
1 g
225 mg
13 g
210 mg
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