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1
Preheat oven to 400 degrees.
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2
Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
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3
In a heavy saucepan, melt butter over medium heat.
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4
Add onion and cook for 1 minute.
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5
Sprinkle with flour.
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6
Cook, stirring, until mixture begins to pull away from pan.
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7
Gradually whisk in milk.
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8
Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
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9
Remove from heat.
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10
Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
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11
Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
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12
In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
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13
Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
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14
Divide mixture evenly among four custard cups.
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15
Sprinkle with Parmesan.
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16
Put custard cups on a baking sheet so that they are easier to handle.
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17
Bake for 20 minutes.
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18
Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.
