Onion Soufflé
Onion and eggs create a soft protein-rich base, while the cream sauce keeps the soufflé moist. Slow stewing brings out the onion's sweetness, and whipped whites preserve its airy texture. Serve the soufflé hot immediately after baking.
Finely chop the onion (200 g). Divide the butter (50 g) into two portions.
Fry the onion in half of the butter for 10 minutes, then season with table salt (2 g) and black pepper (1 g).
Pour in a little water and stew the onion for another 10 minutes until soft.
Rub the remaining butter with almond flour (30 g), add 35% cream (100 g), heat the sauce for 5 minutes, and cool it slightly.
Separate the yolks from the whites and beat the yolks with a mixer for 5 minutes.
Mix the onion mixture with the sauce and yolks.
Beat the whites with a mixer for 5 minutes until firm, then gently fold them into the onion mixture.
Transfer the soufflé to a dish and bake at 180 °C for 30 minutes until golden.
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