Onion souffle
Instructions
Cut the onions and doratele in butter over low heat.
Add the hot broth and let simmer for an hour.
Add salt, pepper, pour a small glass of brandy.
Taste and, if the taste was a bit harsh, addolcitelo with a sugar rush, air-dry.
Chop and add the cheese.
Prepare the béchamel sauce, allow it to cool, add one egg yolk at a time, onions, egg whites, salt and perfumed with nutmeg.
Grease a soufflé mould, pour the mixture, Cook in the oven at 200 degrees for 20 minutes then at 180 degrees for 5 minutes.
