Louise Hagger and Chris Terry
Mini Cheddar, Thyme & Caramelized Onion Mini Protein Soufflés
How to Make It
Preheat the oven to 200°C/400°F/Gas Mark 6.
Pour the oil into a frying pan over a low heat, add the onions and thyme and very slowly cook until they are sticky and caramelized. Increase the heat, add the balsamic and deglaze the pan. Set aside.
Whisk the egg whites until they are firm. Now give the egg yolks a good whisk, crumble in the cheddar and season. Do not whisk, but give it a little stir. Now fold in the egg whites.
Line each muffin hollow or case with the caramelized onion, then pour in the egg mixture. Place in the centre of the oven and bake for 10 minutes, taking care not to open the oven. Open the door and allow the soufflés to cool a little in the oven, before allowing them to cool fully at room temperature.
Excerpted from Lean For Life: The Cookbook by Louise Parker/Mitchell Beazley, Imprint of Octopus Publishing Group