Preheat the KitchenAid Oven to 180°C with the function selector on “Convection Bake” or 200°C on “Conventional”. Butter 6 soufflé moulds and pour in enough breadcrumbs to coat the inside. Discard any left-over breadcrumbs.
Melt 30 g butter in a saucepan, add the onion, cover and braise on low for 5 minutes. One minute before removing from the heat, add the spinach, stir, and allow it to wilt. Remove from the heat.
Transfer the spinach and the onion to a bowl, season with a pinch of freshly-ground nutmeg and add the Parmesan cheese. Mix with a spoon.
Dry the saucepan you used for the onion with a paper towel. Melt the remaining butter in it over medium heat, then add all the flour and stir well. Let it cook for 1 minute, add the milk, a little at a time, and bring to a boil, stirring constantly.
Remove from the heat and allow to cool for 10 minutes, then add the egg yolks, one at a time. Pour this white sauce into the bowl together with the spinach.
In a separate bowl, beat the egg whites until they form stiff peaks using the KitchenAid Hand Mixer with the 16-wire whisk. Gently fold the egg whites into the rest of the batter, blending slowly with a rubber spatula keeping as much air in as possible.
Divide the batter into the 6 soufflé moulds, arrange them on a baking sheet and bake for 12 minutes until the soufflés are puffed and golden brown on top. Serve immediately.
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