Souffle and Plantain, again?

Cheese Onion Souffle

1/4 cup butter

1/4 cup flour

1/4 tsp. salt

1/2 tsp. onion seasoning

1/4 tsp. ground pepper

1 cup milk

1/2 cup shredded cheddar cheese

2 tbsp. grated parmessan cheese

4 eggs, separated

1/4 tsp. cream of tartar

Grease the bottoms of 8 ramekins.

Pre-heat oven to 375 degrees F.

In a saucepan, melt butter over low heat.

Mix flour, salt, onion and pepper and add to butter to make a roux.

Add 1 cup of milk. Beat well.

To temper and prevent curdling, slowly pour a third of the warm milk mixture into beaten egg yolk while whisking continuously.

Pour yolk mixture to the saucepan and whisk up to a smooth paste consistency.

In another bowl, whisk egg-whites and cream of tartar until stiff peaks form.

Gently fold in the yolk mixture to the egg whites.

Fold in the cheeses.

Divide mixture into greased ramekins arranged on a jelly roll pan.

Bake for 40 minutes or until a toothpick, when inserted at the center of the souffle, comes out clean.

Let cool for 5 minutes and serve.

Fried Plantain with Onions

3 ripe plantains

1 large onion

salt and pepper to taste

Oil

Peel and slice plantains.

Peel and slice onions.

Fry onions until wilted. Set aside.

Fry plantain, in batches, until edges are golden brown.

Add the fried onions.

Season with salt and pepper, if desired.

Toss.

Serve warm.