Recipe: Foolproof Double Baked Cheese Souffle


Cheese Souffle is an incredibly technical recipe and word on the street is, it's making a comeback! Don't be afraid to try it though, as we've made a simple version which works every time. It's rich, moreish and makes for the perfect starter. Enjoy.


For The Onions

  • 4 tbsp dried breadcrumbs
  • 2 onions
  • 25 g unsalted butter
  • 1 tbsp brandy

For The Soufflé

  • 50 g butter
  • 40 g plain flour
  • 300 ml milk
  • 25 g parmesan cheese, grated
  • 150 g gruyere cheese
  • 2 sprigs thyme
  • 2 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 tbsp dijon mustard
  • 3 large eggs, separated
  • 150 ml double cream
  • 1 tbsp chopped parsley
Prep the Oven and Ramekins

Step 1

Prep The Oven And Ramekins

Preheat the oven to 180ºC. Grease 4 ramekins with a little butter and add 1 tbsp of breadcrumbs to each. Coat the sides of the ramekin in the breadcrumbs.

Cook the Onions

Step 2

Cook The Onions

Peel and thinly slice the onions. Add the 25g of butter to a large pan over a medium heat. When the butter is foaming add the onions with a pinch of salt and pepper. Add a lid and cook on a very low heat for 25 minutes, stirring every 10 minutes. Add the brandy and cook for another 5 minutes.

Make the Souffle Base

Step 3

Make The Souffle Base

Add the 50g of butter for the soufflé, let it melt and bubble then add the flour and cook it out for 5 minutes. Slowly pour in the milk a little at a time, stirring it in to a smooth, thick sauce before adding more. Separate the egg yolks, keeping the egg whites in a separate bowl for later. Remove the milk from the heat and add the cheeses, chopped herbs, 1 tsp of mustard and egg yolks, stirring well as you add them. Pour the mix into a large bowl.

Add the Egg Whites

Step 4

Add The Egg Whites

In a mixing bowl whisk the egg whites to stiff peaks. Stir a large spoonful of the whites into the cheese mixture and fully combine. Add the remaining whites and gently fold them in until well combined.


Step 5


Spoon the mixture into the ramekins, filling almost the to top. Run your thumb around the top of the ramekin to neaten the soufflé mixture and ensure an even rise. Bake for 15-20 minutes before removing from the oven and leaving to cool.

Bake for the Second Time

Step 6

Bake For The Second Time

Raise the temperature of the oven to 220ºC. Turn out the soufflés into ovenproof dishes. In a small bowl mix the cream with the mustard and Parmesan. Spoon the cream over the soufflés and bake for 10 more minutes.


Step 7


Scatter over the herbs and serve quickly! Makes 4 individual souffles

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