Green Onion Gruyère Souffle

Prep Time: 15 mins | Cook Time: 12 min | Course: Dinner | Serves: 8

Gruyère cheese and green onion soufflé. A delicious light side dish for spring or anytime. Inspired by Olivia Potts in her cookbook Butter a Celebration 

¼ cup butter, softened + more for the ramekins 

¼ cup flour 

¾ cup milk

3 eggs, separated 

¼ tsp cream of tartar 

1 tsp Dijon mustard 

Salt and pepper, to taste 

¾ cup Gruyère cheese

3 green onions, sliced

Place a bit of butter in each ramekin and brush it with a pastry brush in upward strokes along the bottom and sides. In a small saucepan, stir ¼ cup of butter and flour together over medium heat for a minute or so until it smells a bit nutty. Stir in half of the milk to make a paste, then the rest of it, cooking until smooth. Turn off the heat and stir in the egg yolks, Dijon mustard, salt, pepper, Gruyère cheese, and green onions. You can make up to this point ahead of time, adding the egg whites just before you are ready to bake.

Preheat oven to 400°. In a stand mixer with a clean mixing bowl, whisk egg whites and cream of tartar to stiff peaks. With a rubber scraper, fold 1/3 of the egg whites into the green onion mixture, taking care not to knock the air out of them, then gently fold in another third of the egg whites, and then the last of them. Scoop a half cup of batter into each prepared ramekin and place them on a baking sheet. Bake for 12 to 15 minutes, the soufflés will be golden brown. Serve immediately.