Brussels Sprouts Souffle

• 1/2 pound brussels sprouts
• 3 tablespoons butter
• 1/4 cup flour, all-purpose
• 1/2 teaspoon salt
• 18 teaspoon black pepper freshly ground
• 1 cup milk
• 1 teaspoon onions grated
• 4 large eggs separated
• 1 cup mozzarella cheese grated

1. Grease a 2 quart souffle dish or individual souffle dishes very thoroughly and set aside.
2. Preheat oven to 300F (150C).
3. Cook the Brussels sprouts in small amount of water until just barely tender, do not overcook, drain, and chop.
4. In a medium sized pot melt, the butter and add flour, salt, and pepper over medium heat.
5. Add milk and onion and stir constantly until thickened.
6. Beat the egg yolks, add some of the hot milk to temper, whisk, add some more hot milk whisk and then and then whisk it all into the pot.
7. Add cheese and cook for one minute, stirring constantly.
8. Add the Brussels sprouts and remove from heat.
9. Beat egg whites in an impeccably clean bowl until stiff.
10. Gently and quickly fold into the souffle mixture.
11. Turn into the souffle dish.
12. Bake at 300F (150C) for 1 1/2 hours and serve immediately.

brussels sprouts, butter, flour, salt, black pepper, milk, onions, eggs, mozzarella cheese

Taken from recipeland.com/recipe/v/brussels-sprouts-souffle-33318 (may not work)