Twice-Cooked Goats’ Cheese Soufflé

• 900 ml/1½ pints milk
• 1 onion, finely sliced
• 1

Pour the milk into a saucepan, add the onion, bay leaf, thyme and peppercorns. Bring to the boil, allow to infuse, then strain. Make a blond Roux béchamel with the butter, flour and strained milk. Pour one-third of the béchamel into a separate pan, mix in the two cheeses, heat gently, then stir in the beaten egg yol