1 lb onions Pepper and salt Margarine 2 oz soft white breadcrumbs 2 egg yolks 3 stiffly beaten egg whites
Sauce 1 oz margarine 1 oz plain flour 1/3 pint of milk
Method:
Preheat oven to 375º F. Well grease a 2-pint straight sided soufflé dish or cake tin. Cooik the onions in salted water until they are tender. Drain and liquidise them - you should get about 1 pint of puree. Add pepper, salt and a little margarine. Melt the margarine in a pan, add the flour, cook for a few minutes stirring all the time. Add the milk off the heat, stir, and when smooth put back on the heat. Bring to the boil, and simmer for 2-3 minutes. Add the egg yolks and breadcrumbs off the heat and fold in the onion puree. Season and then fold in the egg whites gently. Pour the mixture into the prepared tin; it should be about three-quarters full. Bake in the middle of the oven for 25-30 minutes. It should be well risen and golden-brown.
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