Onion Soufflé Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • pints well-flavoured onion soup
  • 4–6 rounds oven-toasted french bread
  • ¾

Method

To make soufflé: prepare a thick béchamel sauce, remove from heat and stir in freshly-grated cheese. Allow to cool and fold in stiffly beaten egg whites. Season to taste.

Pour French onion soup into individual oven-proof dishes (or one large oven-proof dish); top with toasted and buttered rounds of French bread and spoon cheese soufflé mixture over this.