Onion and Walnut Soufflé

Instructions

1. Begin by making the onion puree: melt 25g of the butter in a saucepan and add the chopped onion. Cover the pan and gently cook until transparent, but not browned for about 15 minutes. Add a little milk to prevent sticking if required. Remove from heat and with a stick blender whizz to a puree
2. To make the roux: melt the remaining 25g butter in a pan and add the flour. With a wooden spoon stir rigorously. Add the bay leaf and slowly add warm milk, stirring all the time, little by little until incorporated into the flour to make a smooth silky sauce. If lumps develop a quick whizz with a stick blender will sort it out!
3. Add egg yolk, mustard, horseradish and cream cheese - stirring all the time. Finally add the grated cheeses and onion puree, set aside cool down.
4. in a separate clean bowl, whisk the egg white to form stiff peaks. Gently fold into the cooled sauce, maintaining as much air and lightness as possible.
5. Take the greased ramekins and coat the bottom and sides with a miture of breadcrumbs and walnuts. Fill each ramekin to the top with the mixture and place into a oven tray, half filled with water, to create a 'bain marie'. Place in hot oven for 15 minutes, until puffy and golden brown.
6. Remove from the oven and set aside to cool down. They will shrink slightly, but will puff up again on their second bake. At this point you can refrigerate until required.
7. Second bake. Turn the ramekins out, upside down onto a greased baking sheet. The walnuts and breadcrumbs should be clearly visible. Place back into the oven for 10 more minutes until the walnut coating its crisped and soufflé is light and puffy. Delicous!

• Ready in : 60 Minutes
• Course : Main, Starter
• Recipe Type : Dinner Party, In The Beginning, The Main Event
• Ingredient : cream, cream cheese, Eggs, walnuts