Ingredients: 3 tablespoons butter 3 tablespoons flour 1 cup milk 1 small onion -- whole 2 whole cloves 1/2 small bay leaf salt and pepper -- to taste nutmeg -- to taste 5 tablespoons parmesan cheese -- grated 2 tablespoons gruyere cheese -- shredded 3 egg yolk -- beaten 4 egg whites aged swiss cheese -- thinly sliced

Recipe Info Category: Misc Rating: 4 Contributor: Alina Klein

White Sauce: Melt butter over low heat. Add flour and blend over low heat for 3 to 5 minutes. Stir milk in slowly. Add the onion, studded with the cloves the half bay leaf. Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth.

Place in a 350 degree oven for 20 minutes to cook slowly. The oven interval also saves your time and hands for other kitchen jobs. Strain the sauce. Season to taste and add a grating of nutmeg. Remove from heat 1/2 minute. Add to the prepared white sauce the Parmesan and Gruyere cheeses and the beaten egg yolks, stirring well.

Beat the egg whites until stiff but not dry and then fold into the cheese mixture. Pour into one 7-inch or four individual prepared baking dishes. You may decorate the souffles before baking with the thinly (paper-thin) sliced swiss cheese, cut into fancy shapes. Bake 25 to 30 minutes or until set.