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1
Melt 3 tablespoons of the butter over medium-low heat.
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2
Add the flour and cook for a few minutes, stirring constantly.
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3
Pour in the milk a little at a time, whisking after each addition until smooth.
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4
Add 1/2 teaspoon salt and the thyme sprigs.
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5
Reduce heat to very low and cook, stirring frequently, until the sauce is medium-thick, about 20 minutes.
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6
Let cool to room temperature and remove the thyme.
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7
Melt the remaining tablespoon butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes.
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8
Add scallions, garlic, 1/2 teaspoon salt and 1/4 cup water.
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9
Reduce heat and cook until the garlic is soft and the water is nearly evaporated, about 10 minutes, adding more water if necessary to keep the vegetables from browning.
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10
Set aside to cool.
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11
Puree the mixture in a food processor, add the sauce, cayenne, Gruyere and 1/2 teaspoon pepper and process until blended.
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12
Taste and adjust seasoning -- it should be fairly highly seasoned.
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13
Add the egg yolks and process until blended.
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14
Transfer to a large bowl.
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15
Preheat oven to 400 degrees.
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16
Generously butter six 6-ounce ramekins or custard cups.
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17
Beat the egg whites in a medium bowl until they form soft peaks and gently fold them into the cheese mixture.
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18
(Do not overfold.)
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19
Spoon into the ramekins and place in a baking pan.
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20
Add enough boiling water to come halfway up the sides.
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21
Bake until the souffles are puffed and light golden brown, 20 to 30 minutes.
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22
Carefully remove the ramekins.
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23
When the souffles have cooled a bit, unmold them by running a paring knife around the edges, inverting each souffle into the palm of your hand and placing it in a shallow baking dish, top side up.
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24
They can now be held at room temperature for a few hours.
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25
They can also be held in the refrigerator, covered in plastic wrap, overnight.
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26
When ready to serve, preheat oven to 425 degrees.
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27
If refrigerated, bring souffles to room temperature.
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28
Pour the cream over and around souffles.
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29
Bake until the cream is hot and bubbling and the souffles are puffed up again, about 6 to 8 minutes.
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30
Serve with the hot cream.
