Ingredients

Ingredients For the soufflés

• 1 small onion, peeled, cut into wedges

• 275ml/10fl oz whole milk, plus extra for topping up if needed

• 1 bay leaf

• 40g/1½oz butter, plus extra for greasing

• 40g/1½oz plain flour

• 100g/3½oz mature cheddar, coarsely grated

• 1 tsp English mustard (or 2 tsp Dijon mustard)

• freshly grated nutmeg, to taste

• salt and freshly ground black pepper

• 3 free-range eggs, separated

• 1 heaped tbsp chopped chives, plus extra for garnish

For the second baking

• 50g gruyere or mature cheddar, finely grated

• 6 tbsp double cream

Description

A Twice-baked Recipe For Soufflés Is Ideal As You Can Make It In Advance, Making Serving The Soufflé Much Easier

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