CARAMELISED ONION & FEN­NEL SOUP WITH TWICE-BAKED CHEESE SOUF­FLÉS

PREP + COOK TIME 1 HOUR (+ COOL­ING) SERVES 6

The Australian Women’s Weekly Food Magazine - - Snuggle Up Menu -

60g but­ter

1kg brown onions, sliced thinly

1 medium fen­nel (300g), sliced thinly

1 tea­spoon fresh thyme leaves

1 tea­spoon brown sugar

1 litre (4 cups) veg­etable stock

2 cups (500ml) water thyme sprigs, ex­tra, to serve

TWICE-BAKED CHEESE SOUF­FLÉS 50g but­ter, chopped

1/3 cup (50g) plain flour

1½ cups (375ml) milk

1 cup (120g) grated vin­tage

cheddar cheese

3 eggs, sep­a­rated

1/3 cup (80ml) pour­ing cream

1 Heat but­ter in a large saucepan over medium heat; cook the onion, fen­nel and thyme, cov­ered, for 20 min­utes or un­til very soft.

Add sugar; cook, stir­ring oc­ca­sion­ally, for 20 min­utes or un­til onion and fen­nel are caramelised.

2 Mean­while, make twice-baked cheese souf­flés.

3 Stir stock and the water into onion mix­ture; bring to the boil. Re­duce heat; sim­mer, cov­ered, for 5 min­utes. Sea­son to taste.

4 Place souf­flés in serv­ing bowls; pour soup around souf­flés. Serve sprin­kled with ex­tra thyme.

TWICE-BAKED CHEESE SOUF­FLÉS

Pre­heat oven to 180°C/160°C fan. Grease 6 x ⅔-cup (160ml) metal dar­i­ole moulds or souf­flé dishes; line bases with bak­ing pa­per. Melt but­ter in a medium saucepan over medium heat; add flour. Cook, stir­ring, for 1 minute. Grad­u­ally stir in milk; stir un­til mix­ture boils and thick­ens. Trans­fer mix­ture to a medium heat­proof bowl. Stir in ¾ cup of the cheese, then egg yolks. Sea­son to taste. Beat egg whites in a small bowl with an elec­tric mixer un­til soft peaks form. Fold egg white into cheese mix­ture, in two batches. Spoon the mix­ture into dishes. Place dishes in a small bak­ing dish; add enough boil­ing water to the bak­ing dish to come half­way up the sides of the dishes. Bake souf­flés for 15 min­utes or un­til firm. Stand souf­flés for 5 min­utes; turn souf­flés out into an oven­proof dish lined with bak­ing pa­per. Cool. Spoon cream over souf­flés; top with the re­main­ing cheese. Bake for a fur­ther 15 min­utes or un­til puffed and browned.

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