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Cheese Spinach Soufflé

Source: Recipe*zaar

A new way to serve spinach! Cook in 6 individual soufflé dishes or one 2 quart casserole.

1/4 cup onions, chopped
1 tablespoon butter
6 eggs, separated
1 cup chopped spinach, cooked and drained
1/2 cup parmesan cheese, grated
1 cup Jarlsberg cheese, grated
white sauce
4 tablespoons butter
1/4 cup flour
1 1/2 cups milk, warmed
1/2 teaspoon salt
1/8 teaspoon pepper

6 servings

Preheat oven to 400 degrees.

White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes. Gradually add milk or cream, stirring constantly; cook 2-3 minutes. Season with salt and pepper. Beat egg yolks until thick and lemon-colored. Turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese. Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole. Set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish.

Makes about 6 -1 cup servings.
Serve immediately.