Ingredients

• 2 tbsp melted butter
• ¼ red onion
• chopped
• 1 tbsp fresh chives
• chopped
• 1 tbsp fresh parsley
• chopped
• 3 tbsp butter
• 1 tsp cornflour
• 2tbsp plain flour
• 100ml/3 ½oz milk
• 35g/1¼oz Stilton cheese
• 3 free-range egg yolks
• 3 free-range egg whites

Directions

• Preheat oven 200C/180C Fan/Gas 6.
• For the soufflé mixture
• place the melted butter in a pan with the red onion and cook for two minutes.
• Remove from the heat and add the chopped herbs and allow to cool for three minutes.
• For the white sauce
• melt the butter and add the cornflour
• plain flour
• milk
• cheese
• salt and pepper and the egg yolks.
• Take off the heat and allow to cool for two minutes.
• For the egg whites
• whisk the egg whites in a large bowl until they form stiff peaks.
• Fold the white sauce into the egg whites and add the onion mixture. Do not over mix.
• Grease two ramekin dishes and spoon the mixture into these.
• Place on a tray in the pre-heated oven for eight minutes.
• Serve the soufflés in the dishes straight away.