SPINACH AND CHEDDAR SOUFFLé à LA BAREFOOT CONTESSA

Steps:

• Preheat oven to 400ºF
• Spray inside surfaces of 8" x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height.
• If using foil, treat as the pan sides. souffle will double in volume!
• In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes.
• With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes.
• OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper.
• Cook over low heat, whisking constantly, for one minute, until smooth and thick.
• OFF the heat, but while still hot, mix in the egg yolks.
• Stir in the Cheddar, the Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement.
• Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed.
• Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.
• Pour into the prepared souffle dish, then smooth the top.
• Draw a large circle on top with the spatula and place in the middle of the oven helps the soufflè eise evenly.
• Turn the temperature down to 375ºF.
• Bake for 30 to 35 minutes (don't peek) until puffed and brown.
• Serve immediately.