Ingredients:
1 tablespoon butter, plus more for baking dishes
1/2 cup onions, finely chopped
1 garlic cloves, minced
1/2 teaspoon dried thyme
coarse salt
pepper
1 tablespoon flour
1/2 cup milk
3/4 cup coarsely grated gruyere cheese
1 cup sweet potato puree or 1 cup pumpkin puree
3 large eggs, separated
Directions:
Preheat oven to 375F. Butter four 3/4-cup ramekins; set aside.
In a medium saucepan, melt butter over medium-low heat.
Add onion, garlic, and thyme; season with salt and pepper.
Cook, stirring often, until onion is softened, about 8 minutes.
Stir in flour; cook, stirring, 3 minutes.
Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
Whisk in sweet-potato puree, then egg yolks, one at a time.
In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
Whisk 1/4 of whites into cheese mixture.
Using a rubber spatula, gently fold in the rest.
Place ramekins on a rimmed baking sheet.
Pour mixture into ramekins; sprinkle with remaining cheese.
Bake until puffed and golden brown, 15 to 20 minutes.
You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.
Servings: 4
Time preparation: 45 min.
Time total: 65 min.