Cheese soufflé (Cheese Soufflé Cockaigne, Joy of Cooking)

Bake 25 to 30 minutes, or until set. Serve immediately.

Shred the cheeses and chop the onions before starting.

Preheat the oven to 350.

Melt 1 tbsp butter over low heat, add the chopped onions, 1 tbsp flour, half a cup of milk and half a bay leaf; 3 to 5 minutes.

Cook and stir until thickened and smooth. Add more butter and flour and 1 cup of milk; put in the oven for 20 minutes.

Add a little nutmeg, bring to a boil and add the cheese.

Separate the eggs; beat the yolks and add them to the sauce.

Beat the egg whites by hand until stiff but not dry, until the bowl can be lifted overhead without them falling out.

Fold the whites into the cheese mixture. Butter the ramekins and fill them.

Bake on the bottom of the oven; add cheese on top with about five minutes left.