Name: French Onion Soup-Fflé
Yield: 4
Ingredients: Pan:; 2 teaspoons unsalted butter; 2 tablespoons panko; Soufflé:; 3 tablespoons unsalted butter; 1 medium yellow onion, finely chopped; 2 tablespoons bourbon; 3 tablespoons all-purpose flour; 2 cups high-quality beef bone broth or mushroom stock; 6 ounces Gruyère, coarsely grated (about 2 cups); 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 4 large egg yolks; 4 large egg whites

French Onion Soup-Fflé

Tags: Breakfast

Yield: 4

Ingredients

Pan:

2 teaspoons unsalted butter
2 tablespoons panko

Soufflé:

3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 tablespoons bourbon
3 tablespoons all-purpose flour
2 cups high-quality beef bone broth or mushroom stock
6 ounces Gruyère, coarsely grated (about 2 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 large egg yolks
4 large egg whites

Steps

Heat the oven to 425°F.
Prep the pan: Using your hands, grease a 1½-quart soufflé dish or 4 large oven-safe mugs with the butter. Evenly sprinkle with the panko.
For the soufflé: Melt the butter in a medium saucepan over medium heat. Add the onion and cook over medium heat, stirring frequently, until deeply browned, about 15 minutes. Lower the heat if needed to prevent burning. Remove from heat and add the bourbon. Return to high heat (stand back, it will ignite) and cook until fully reduced and a spoon dragged across the bottom of the pan leaves a trail, 3 to 5 minutes. Add the flour and cook, stirring continuously until the mixture is foamy, light blonde, and just beginning to smell toasty, about 2 minutes.
Add the bone broth a splash at a time, whisking constantly, and bring to a simmer. Let simmer, still stirring frequently, until it is reduced by half (once reduced, the mixture will yield about 1⅓ cups), 15 to 25 minutes.
Remove from the heat and add the grated cheese, salt, and black pepper. Using a rubber spatula, stir well until everything is incorporated and the cheese has fully melted. Add the yolks and stir vigorously until the yolks are fully incorporated and no streaks remain. Set aside to cool slightly.
In a large bowl, whisk the egg whites to soft peaks. The egg whites should look foamy, airy, and opaque. When you lift the whisk, a peak should curl back onto itself.
Stir the cheese batter, then add the egg whites in three parts, gently folding in the whites until well blended (a few streaks of white are okay, avoid overmixing) before adding the next addition. Spoon the mixture into the prepared soufflé dish or divide between the mugs.
Set the soufflé dish or mugs on a sheet pan and place in the oven. After 5 minutes, turn down the oven to 400°F, and keep baking until the soufflé is risen, golden, and set with a slight wiggle in the center, another 15 to 18 minutes (or 12 to 15 minutes for the mugs). Serve at once.