A+ A A-





4 tablespoons Parmesan cheese, divided

1 large Spanish onion

4 tablespoon unsalted butter

¼ cup unbleached flour

1 cup crème fraîche or whipping cream

1/2 teaspoon ground sage

½ teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

1 cup egg whites at room temperature (6 –7 large whites)




Preheat the oven to 375 degrees.  Generously butter an 8 cup soufflé mold.   Lightly coat with grated cheese.  Refrigerate the mold while preparing the ingredients.


Peel and remove the root end of the onion.  Cut it into 8 roughly equal pieces and place them in the work bowl of a food processor .  With 8 to 10 pulses evenly mince the onion without puréeing or liquifying it.


Heat 2 tablespoons butter in a heavy skillet and sauté the onion pieces over medium-low heat, stirring constantly, until the onion has rendered its moisture and the mixture is wilted.  Remove from the pan and cool.


In a small saucepan, melt the remaining 2 tablespoons of butter, add the flour and cook together for a minute.  Off the range beat in the cream vigorously.  Return the pan to the heat and cook until the base is quite thick.  Remove the pan from the heat, add the sage, salt and pepper.  When the mixture has cooled slightly, add the cooked onion.


Beat the egg whites until they form soft peaks. Stir one-third of the whites into the soufflé base.  Gently fold in the remaining whites a third at a time to achieve a light homogeneous texture.  Spoon the mixture into the prepared mold and bake for 35 minutes, the soufflé will be puffed and deeply browned.