Bacon and Onion Soufflé RecipeOrigin: Britain Period: Traditional |
Ingredients:
30g butter 
Bacon and Onion Soufflé Preparation:Method:Butter a 1.5l soufflé dish then melt the 30g butter in a medium pan, add the bacon and fry for 3 minutes then add the onion and continue cooking for about 5 minutes, or until tender. Take off the heat then stir in the parsley and season to taste. Melt the remaining butter in a saucepan then add the flour and stir well to combine with a wooden spoon. Continue cooking, stirring constantly, for 2 minutes then add the milk, whisking continually to combine. Bring the mixture to a boil, stirring constantly, then combine half the sauce with half the onion and bacon mix and spoon into the soufflé dish. Beat the egg yolks, one at a time, into the remaining sauce. Add the egg whites to a clean and dry bowl and beat until stiff then gently fold, with a metal spoon, into the sauce before adding the remaining bacon mixture. Turn the mix into the soufflé dish then place in an oven pre-heated to 190°C and bake for about 45 minutes, our until well risen and golden brown. Serve immediately. |
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