The tomatoes give this cheese souffle its name and colour. It is one of my favourite dishes and comes out great, every time I make it.
4 people made this
170g (6 oz) butter
225g (8 oz) onions, thinly sliced
1 large cup fresh sweetcorn kernels
225g (8 oz) tomatoes, peeled and coarsely chopped
2 tablespoons chopped parsley
100g (4 oz) plain flour
600ml (1 pt) milk
170g (6 oz) grated Cheddar cheese
6 eggs, separated
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4.
Heat 50g (2 oz) butter in a pan and saute onions until soft, but not brown. Add sweetcorn, tomatoes and parsley off the heat.
In another pan heat the remaining butter, stir in flour and cook together for a few minutes. Add milk and cook, stirring all the time. Add half the sauce to the vegetables, season and turn into a 2L greased souffle or casserole dish.
To the remaining half of sauce, add cheese and beat in egg yolks, one at a time. Fold in stiffly beaten egg whites, the spoon over the tomato mixture.