-
1
Preheat the oven to 375F and brush a seven cup souffle dish with butter.
-
2
Lightly coat the dish with 2 tablespoons of the Parmigiano-Reggiano and set it on a sturdy baking sheet.
-
3
In a medium saucepan, melt the 4 tablespoons of butter.
-
4
Whisk in the flour and cook over moderate heat for 1 minute.
-
5
Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes.
-
6
Stir in the salt and cayenne.
-
7
Off the heat, whisk in the egg yolks & let cool slightly.
-
8
Transfer to a large bowl and stir in the Roquefort, cream cheese, spinach and grated onions.
-
9
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.
-
10
Increase the speed to high and beat until firm peaks form.
-
11
With a rubber spatula, fold the egg whites into the souffle base until no streaks of white remain.
-
12
Spoon the souffle mixture into the souffle dish, filling it to 1/2-inch below the rim.
-
13
Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the souffle is puffed and golden brown, about 40 minutes.
-
14
Serve immediately with a fruity Beaujolais.
-
15
*The souffle can be assembled up to 1 hour ahead.
-
16
The cooked souffle can be reheated in the oven.
