Classic Cheese Soufflé

Preparation Time: 20 minutes
Cooking Time: 65 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

A light cheese soufflé for small surprises and delighting guests at every meal.

Peel the onion, wash it, and stick the cloves into it. Pour the milk into a cup, add the bay leaf and onion, and bring to a boil. Then remove the cup from the heat, cover it, and let it stand for 20 minutes. Strain the milk, season with salt and pepper.
In a larger pot, melt the butter, add the flour, and fry for one minute while stirring. Remove the pot from the heat and slowly pour in the flavored milk. Bring everything to a boil and stir until the mixture thickens. Cook over moderate heat for another two to three minutes. Remove from heat and let it cool for ten minutes.
Separate the egg whites from the yolks. Beat the yolks and mix them into the cooled white sauce. Add the mustard and 345 g of cheese, mix well, and set aside the remaining cheese. Beat the egg whites into stiff peaks. First, mix one to two tablespoons of the beaten egg whites into the cheese sauce to create a smooth mixture, then gently and slowly fold in the remaining egg whites.
Preheat the oven to 180 °C. Thinly grease the soufflé mold with butter, fill it with the cheese mixture, and sprinkle the remaining cheese on top. Place the mold in the upper part of the preheated oven and bake for 30 minutes. Serve immediately after baking.