Caramelised Onion and Cheese Souffle

Heat the olive oil in a frying pan and add the onions, garlic, salt, pepper, and half the thyme. Sauté gently over a low to medium
heat, covered, stirring occasionally, for 30 minutes. Uncover and sauté until very soft and light golden for a further 30 minutes.
Remove the onions with a slotted spoon and place them in a sieve set over a bowl to drain. Set aside.

Butter a large oval oven-proof platter (45x25cm approximately) or six shallow 1 cup dishes with the extra butter.

Move the oven shelf up one level and preheat the oven to 210ºC – fan bake if available.

Meanwhile, melt the butter in a saucepan over a low heat and add the flour to make a roux. Stir to combine and let the mixture cook for 2 minutes. Add the mustard, mix and then add the milk and cream, stirring rapidly with a whisk. Cook for 2-3 minutes, until very thick and smooth. Remove from the heat and add the onions.
Mix well and add the yolks one at a time, stirring well after each addition. Add the goat’s cheese, mix well and season.

Beat the egg whites until stiff. Using a large metal spoon, fold in a quarter of the whites first (this makes it easier to incorporate the whites) and then fold in the remainder. Pour onto the prepared
platter or divide evenly between the small dishes. Sprinkle with the Parmesan cheese and the remaining thyme and bake for 10-14 minutes (8-10 minutes for the small dishes) until golden.
Serve immediately, while still slightly creamy in the centre.
Serves 6

Wine Match: Giesen Chardonnay 2002.