Ingredients:

• 1/2 cup – bread crumbs, firmly packed
• 15g – Butter
• 1 – medium onion, finely chopped
• 2 tbsp – plain flour (maida)
• 1 cup – Milk
• 3 tbsp – Tomato paste
• 1 tbsp – basil, finely chopped (optional)
• 3 – Egg whites
• 2 – Egg yolks
• Grated cheese (a handful)

Method:

1. Grease 4 souffle dishes (1/2 cup capacity), sprinkle with breadcrumbs.
2. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 minutes . Cook until onion is soft, it doesn’t have to become brown.
3. Stir in flour and stir over medium heat for a minute. Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils and thickens and reaches a thick sauce like consistency.
4. Transfer to large bowl, stir in tomato paste and basil leaves. Cover the dish and let it stand for 5 minutes.
5. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion and milk mixture, and mix well. Fold the egg whites into the mixture in 2 batches.
6. Pour the mixture evenly into the prepared dishes. Sprinkle the grated cheese on top. Bake in the preheated oven for 20- 25 minutes or until lightly browned.
7. Serve warm with bread.
8. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz