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4 to 6
Easy
Published 1963
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.