METHOD
1. For the Soufflé: Pre-heat the oven to 127ºC.
2. Make a roux using the flour, butter and milk.
3. Add the cheese, caramelised onion and yolks.
4. Mix with the egg whites, then pour into molds.
5. Bake the Soufflés for 36 minutes. Once cooked, leave in the ramekin until they've cooled, at least 15 minutes, then store them upside down, on a grease proof paper, covered with glad wrap.
6. For the Kirsch Velouté: Boil the chicken stock with the beurre manié, and reduce.
7. Flambé the Kirsch, then add to the chicken stock.
8. Add cream and bring to the boil.
9. Season and finish with butter.
10.To finish: Heat the oven to 200ºC. Place the soufflé in an oven-proof dish. Pour in the hot Kirsch sauce, top it withgrated cheese and bake for 8 minutes.
BEST WINE MATCH FOR CARAMELISED ONION Soufflé
It's always a great idea to match a wine that comes from the same place as a dish's origin.
In this case GewuÌrztraminer is your go-to for this heavenly Alsatian creation.