Soon it became cheese soufflé for dinner one night every week. If a soufflé doesn’t have eggs and cheese in it, it simply is not a soufflé, so say I. That all your efforts will come to naught if you don’t have a ceramic soufflé dish or ramekin with sides high enough to encourage the soufflé to reach for the sky. I ordered an onion soup (another dish which I make often at home) and a cheese soufflé. Butter a soufflé dish, pour in the mixture and bake about 25 minutes until it’s well-risen and a deep golden-brown on top.

Source: The Hindu July 04, 2021 07:52 UTC