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