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1
Preheat oven to 250 degrees.
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2
Set aside three cloves of garlic for the basic sauce.
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3
Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper.
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4
Cover closely and place in the oven.
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5
Bake one and one-half hours or until the garlic is totally tender.
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6
Baste the garlic pieces occasionally as they cook.
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7
Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk.
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8
Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk.
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9
When thickened and smooth, add salt to taste.
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10
Set the saucepan in a basin of simmering water.
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11
Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth.
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12
Bring up the ends and tie them to make a bag.
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13
Add this to the sauce.
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14
Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally.
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15
Remove the saucepan from the water and let it cool briefly.
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16
Remove and discard the cheesecloth bag.
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17
Increase the oven heat to 450 degrees.
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18
Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids.
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19
Or press it through a sieve, using a pestle.
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20
There should be about one and one-half tablespoons.
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21
Add this to the cream sauce and stir.
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22
Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend.
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23
Add the cayenne, salt and pepper and blend well.
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24
Beat the egg whites until stiff.
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25
Add half of them to the cheese sauce and beat them in.
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26
Add the remaining whites and fold them quickly until well distributed.
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27
Generously butter a 12-inch oval, ovenproof platter.
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28
Pour in the souffle mixture.
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29
Sprinkle with the remaining cheese and thyme.
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30
Place on the top rack of the oven and bake 10 minutes until well browned.
