|Milk||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
Preheat the oven to 375 degrees.
Melt four tablespoons (one half stick) of the butter in a saucepan and stir in the flour.
When the mixture is blended add the milk, stirring vigorously with a wire whisk.
Season with salt and pepper.
When the mixture is thickened and smooth, remove from the heat and cool slightly.
The sauce should be fairly stiff.
Beat the egg yolks lightly and stir them into the sauce.
Return to the heat briefly but do not boil.
Meanwhile, cook the onion in the remaining butter until wilted.
Put the onion through a food chopper or food mill, then stir into the sauce.
Beat the egg whites until stiff.
Stir half the egg whites into the sauce with a wire whisk.
Fold the mixture into the remaining egg whites with a rubber spatula or wooden spoon.
Generously butter a two-quart souffle' dish and pour the mixture into it.
Bake the souffle for thirty to thirty five minutes, until well puffed and browned.