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Fluffy French Onion Soufflé (Gluten-free)


Cauliflower Flour Mix

These souffles are actually quite simple to make and very decadent. The best part of a double baked souffle is you can make them ahead, a day or two even and then finish and serve just before you need. These are great for a brunch, long lunch, dinner party or any time you are feeling something luxurious.

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5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 4 souffles


  • 2-3 small onions sliced, 600g total weight
  • 50 g unsalted butter
  • Salt pepper
  • 1/3 cup PPP flour
  • 250 ml milk
  • 100 ml vegetable stock
  • 3 large eggs separate
  • ½ cup grated gruyere or cheddar cheese


  • Begin by buttering and flouring 4 round cup moulds, large teacups that can go in the oven work well.
  • Cook the onions in the butter over a medium with a good pinch of salt until they have dropped and are juicy and soft, about 15 – 20 minutes. They should weigh around 250g.
  • Add the flour to the onions and cook out heat the milk and stock and gradually add to the onions, stirring through. Return the mix to a simmer and cook for about 2-3 minutes to thicken.
  • Transfer mix to a bowl and allow to cool but still warm. Mix through the egg yolks and season with salt and pepper. You want to season a little higher as you are adding the egg whites.
  • Preheat oven to 170C, in a mixer with a whisk, beat the egg whites with a pinch of salt until firm peaks.
  • Fold the whites through the onion mix and then spoon into the moulds ¾ full then bake them in a baking tray filled with boiling water.
  • Bake for 25-30 minutes then remove from the oven and carefully turn them out onto a plate to store or into a gratin dish.
  • To serve, preheat oven to 200C. pour the cream over the souffles, sprinkle the cheese around the souffles and bake in the oven for 10-15 minutes, depending if the souffles are at room temp or from the fridge cold
Categories Savoury
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