Broccoli and Onion Soufflé

Name: Broccoli and Onion Soufflé
Yield: 6
Ingredients: '3 tablespoons of butter'; '3 tablespoons of flour'; '1 teaspoon of salt'; '1 cup of milk'; '1 tablespoon of lemon juice'; '3 tablespoons of grated onion'; '1 cup of cooked broccoli'; '4 eggs, separated'

1
'3 tablespoons of butter'
2
'3 tablespoons of flour'
3
'1 teaspoon of salt'
4
'1 cup of milk'
5
'1 tablespoon of lemon juice'
6
'3 tablespoons of grated onion'
7
'1 cup of cooked broccoli'
8
'4 eggs, separated'

Ingredients

1
'3 tablespoons of butter'
2
'3 tablespoons of flour'
3
'1 teaspoon of salt'
4
'1 cup of milk'
5
'1 tablespoon of lemon juice'
6
'3 tablespoons of grated onion'
7
'1 cup of cooked broccoli'
8
'4 eggs, separated'

Directions

1
Fry the butter or margarine until melted, then add the flour and salt
2
Mix well
3
Continue to mix until smooth
4
Gradually add the milk while whisking continuously, until the mixture thickens
5
Add the beaten egg yolks and mix well
6
Remove from heat
7
Add the lemon juice, onion, and broccoli
8
Mix well
9
Let cool slightly
10
Fold in the beaten egg whites until stiff peaks form
11
Pour into a greased 1 1/2 quart baking dish or six individual ramekins
12
Each ramekin should be about 1 cup capacity
13
Bake in a moderate oven, with water to come halfway up the sides of the dish
14
For the individual ramekins, bake for about 30 minutes, and for the large dish, bake for about 40 minutes
15
Serve six portions.