Savory Gruyère and Shallot Soufflé

1. Preheat oven

Start by preheating your oven to 375°F (190°C). This is important because soufflés need a consistent and high heat to rise properly.

2. Cook shallot

In a small pan, melt the butter over medium heat. Add the minced shallot and sauté until it’s soft and translucent, which should take about 5 minutes. This will release the sweet, mild flavors of the shallot, building a delicious base for your soufflé.

3. Prepare béchamel sauce

While the shallot is cooking, prepare your béchamel sauce in a saucepan. Melt the remaining butter over medium heat, then whisk in 3 tablespoons of flour and cook until it’s a light, golden color. Gradually whisk in 1 cup of milk, continuing to stir until the mixture thickens, about 5 to 7 minutes. You've just made a classic béchamel sauce.

4. Add cheese and spices

Remove the béchamel from the heat and stir in the grated Gruyère cheese until it melts completely. Add the dry mustard, a pinch of nutmeg, and season with salt and pepper. This combination of spices enhances the flavor of the cheese, giving your soufflé a subtle complexity.

5. Incorporate egg yolks

Next, incorporate the egg yolks one at a time into the cheese mixture, ensuring each yolk is fully blended before adding the next. This step enriches the mixture, giving it a beautiful, creamy texture.

6. Whip egg whites

In a clean, dry bowl, whip the egg whites with a pinch of cream of tartar until they form soft peaks. This step is crucial because the air whipped into the egg whites is what will make your soufflé rise. The cream of tartar helps stabilize the egg whites, keeping them airy.

7. Fold egg whites

Gently fold the whipped egg whites into the cheese mixture. Be careful not to overmix; you want to keep as much air in the mixture as possible. The aim is a light, fluffy batter.

8. Prepare soufflé dish

Prepare your soufflé dish by greasing it with butter and sprinkling it with grated Parmesan cheese. This not only prevents sticking but also adds a lovely crust to the soufflé. Pour the batter into the prepared dish, filling it about three-quarters full. Run your thumb around the rim to create a small groove; this helps the soufflé rise evenly.

9. Bake soufflé

Place the dish in the oven and bake for about 25 to 30 minutes. Resist the urge to open the oven door during the first 15 minutes, as this can cause the soufflé to collapse. Towards the end of the baking time, you can slightly open the door to check if the soufflé has risen and is golden brown on top.

10. Serve immediately

Serve your savory Gruyère and shallot soufflé immediately. Enjoy the light, airy texture and rich, cheesy flavor that you’ve created with just a few simple ingredients and some careful steps.