Cheese Soufflé

Makes 4 souffles


Ramekin Prep
1 tablespoon butter, softened
2 tablespoons parmesan cheese
Cheese Sauce
3 tablespoons butter
3 tablespoons flour
¼ teaspoon onion powder
½ teaspoon salt
⅛ teaspoon garlic powder
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½  cup milk
2 egg yolks
2 oz. (⅛ lb) sharp, salty cheese, shredded 
Egg Whites
4 egg whites
½ teaspoon salt


Heat oven to 375F.
Butter 4 ramekins and coat with parmesan cheese, knocking out excess cheese. 


Make a cheese sauce: in a medium saucepan on medium heat, melt the butter.  Whisk in flour, onion powder, salt and garlic powder. Bring to a boil and continue whisking for 2 minutes to fully hydrate the flour. Add the milk and whisk until thickened.  Add in the yolks and cheese and whisk until smooth. Transfer to a large bowl and let cool slightly.
 
On medium speed on a stand mixer beat the egg whites and salt until glossy and firm.   


Stir a small amount of the whites into the bowl with the cheese mixture to lighten. Then fold in remaining whites gently but thoroughly.  


Divide soufflé mixture among ramekins and smooth tops with a knife or spatula. 


Bake Soufflés on a baking sheet until puffed and golden about 16-18 minutes. 


Remove from oven top with extra cheese, and heck, chives if you have ‘em. Devour immediately.