Double-Baked Fontina & Spianch Souffle Serving Size - 6 Prepared By - Sally & Steve Recipe Rating
			ONION CONFIT: 2 medium onions, peeled and shaved 1/3 cup extra virgin olive oil SOUFFLES: 1/2 cup unsalted butter 1/2 cup all-purpose flour 2 1/2 cups warm milk 1/4 cup grated Parmesan cheese 3/4 cup shredded Fontina cheese 1 tablespoon Dijon mustard 5 eggs,yolk and white separated 4 ounces (120 g) baby spinach, blanched, water squeezed out and chopped Salt and freshly ground white pepper PARMESAN GLAZE: 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Salt and freshly ground white pepper VEGETABLE RAGOUT: 1 tablespoon extra virgin olive oil 2 cloves garlic, peeled and chopped 4 ounces button mushrooms, quartered 1/4 cup dry white wine 1/2 cup cherry tomatoes, halved lengthwise Salt and freshly ground black pepper 1 tablespoon chopped parsley GARNISH: Chive sprigs
			Preheat oven to 300°F For confit, in a small saucepan over medium heat, simmer onion in olive oil for 20 minutes. Do not brown. Allow to cool. Cover and reserve. To make souffles, in a small saucepan over low heat, melt butter and whisk in flour. Cook roux for 2 minutes (do not brown) then slowly incorporate milk, stirring constantly for 5 to 6 minutes or until smooth and thickened. Remove from heat and allow to cool slightly. Stir in Parmesan and Fontina cheese. Add Dijon mustard and egg yolks, one at a time, mixing thoroughly. At last fold in chopped spinach and season with salt and pepper. In a mixing bowl, beat egg whites and a pinch of salt with an electric mixer on medium speed until eggs are frothy. Increase speed to high and beat until they form soft peaks. Spoon 1/3 of egg whites in cheese mixture and gently mix until the batter is lightened. Fold in remaining egg whites, taking care not to deflate them. Divide mixture into greased individual molds set in a shallow pan or baking dish. Pour water into the pan until it is halfway up the sides of the molds and bake for 20 to 25 minutes or until souffles have risen and are lightly colored. Remove from heat and allow cooling. In a small saucepan over medium heat, bring heavy cream to a boil. Remove from heat and whisk in cheese. Season to taste and keep warm. For ragout, in a saute pan over medium heat, warm oil and saute garlic for 2 minutes. Add mushrooms and saute for 2 to 3 minutes. Deglaze with wine and add tomatoes. Season with salt and pepper and simmer until all liquid has evaporated. Stir in parsley at the last minute. Just before serving, remove souffles from molds and reheat for 5 to 7 minutes or until the souffles rise again. Delicately center each souffle on a warmed plate. Coat with Parmesan glaze and surround with vegetable ragout. Garnish with chive sprigs.