Grease 4 souffle dishes (1/2 cup capacity), sprinkle with breadcrumbs. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 mins ( or MW on HIGH for about 2 mins). Cook until onion is soft, it doesn't have to become brown. Stir in flour and stir over medium heat for a minute. (or MW on HIGH for a min). Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. (or MW on HIGH for about 3 mins).
Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & mix well. Fold the egg whites into the mixture in 2 batches. Pour the mixture evenly into the prepared dishes. Sprinkle the grated cheese on top. Bake in the preheated oven for 20- 25 mins or until lightly browned. Serves 4.
use brown bread crumbs & low fat milk. Also use yolks of only 2 eggs & white of 3 eggs. Use only lesser qty of butter, I used only 15 gms of butter.
The above qty serves 2 adults (main course) served with garlic bread or soup. You can use any oven safe dish to prepare this. The consistency&nbsp; of this dish is more like a pudding. I didnt have basil with me, so I didnt add. The original recipe doesnt add any spices, but you can add crushed pepper while cooking onion, if you wish. I used Al Marai brand milk and Mozarella cheese Substitute for tomato paste: http://chowhound.chow.com/topics/312148
This Tomato Souffle was printed from https://mariasmenu.com/vegetarian/tomato-souffle.
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