Gruyère and Chive Soufflé Recipe (2024)

Oh my was that good! Just finished eating it, followed recipe exactly...never made a soufflé before, can't wait to make it again. However not sure how this serves 6 as my wife & I just ate the whole thing with a salad for dinner...

OK so first of all, this came out wonderfully. I added a paper collar bc my souffle pan is on the smallish side & it helped with rising. I kept the butter/cheese instruction for the collar and used staples to hold it together. Next, as someone else said, the addition of milk stage made the roux thicken IMMEDIATELY. There was no three minutes about it though I nobly tried. I used sharp cheddar bc that was what was in the fridge. This wonderful dish drew the teen son from his lair, a miracle.

It's taken me too long to attempt a cheese souffle and this was the first one I have ever made. This recipe was perfect! Everything was so spot on from the directions to the resulting flavors and texture- just wonderful! An immediate favorite!

Any thoughts/suggestions on whether I can assemble these into individual ramekins and get them prepped about an hour before I pop them in the oven? Will the egg whites hold up for that amount of time?

One of my favorite souffle recipes! I split this between 6 small ramekins and everything fit perfectly.

This worked very well for me on Feb 24, 2017. Once flour was added the mixture thickened almost immediately. It did not take 30 minutes. Batter was at least an inch or more below rim of soufflé dish when I filled it and did not look like enough but it rose very well after 30 minutes in oven. Soufflé was thoroughly cooked inside.

You can adapt souffle recipes, but those ingredients should be finely chopped. Remember that souffles work because of air trapped in the mixture that heats while baking and hence they rise. These ingredients would have to be finely chopped to literally "float on air."

It says 1 1/2 quart soufflé dish at the beginning of the recipe.

All souffle recipes should absolutely specify the dish sizes used. This one does have it but it's buried in the text. It would have been better to list it under the ingredients as Special Equipment or Required Equipment. I had to go hunting for it too.

I have a convection oven and did not remove the racks; just put in in the middle of the oven and it came out great.This was delicious, and we served it for brunch with several other things (salad, fruit, roasted potatoes) and it fed four with left-overs.

Recipe turned out beautifully and I followed the directions. Next time I will make this soufflé with a mushroom or chicken with mushroom bearnaise sauce. Perfect portion for 4 people for lunch or as a light dinner with a soup or salad.

This is a truly excellent souffle in every way. I followed the recipe exactly. We served it as the first course of a multi-course French dinner. It stole the show.

Used corn flour instead of normal flour for that exact reason; worked fine, but use a little less.

My very first soufflé and it was a success! Melissa’s directions are perfectly sequenced. I made it with 1:1 gluten free flour for my brother and nephew and the results were stunning. First thing Monday I will show my photo to the chef at work. He will be proud of me.

Perfect! I followed the recipe exactly. My first soufflé ever! It tastes like a delicious, crustless quiche. I have an electric oven, so I put the oven rack on the lowest level then put the baking sheet on that. It's important to prep all of your ingredients/mise en place. I'm trying the chocolate soufflé next!

It’s so delicious that it serves 2, not 6!

SO SO GOOD! I've made this 6x's in the past three months. I'm obsessed. Tonight I doubled it, doubling works if you have a bigger party to serve. I use double the paprika and chives and a healthy cup full of greyere, a little extra parm also. Always delicious!

I sometime mix my cheeses(when I have a little gruyere, little cheddar, little sm gouda,etc left in small chunks. Use cilantro instead of chives and maybe pompano and jalapeños!! Ad Lib!!!!

Really very good. Like many here, this was my first souffle despite cooking and preparing a wide array of foods over decades. Had more than a few doubts about the outcome, especially towards the end of the preparation, but it turned out perfect and was met with great reviews by those in attendance. If you are thinking that this will not be enough for 5-6 people, it really is plenty. While not rich, it is filling. Thanks as always, Ms. Clark.

After more than 36 years of cooking, I made a soufflé. Followed exactly, used a good quality cheddar and it was amazing. Anyone can do this if you follow the directions. Try it. You won’t be disappointed.

So delicious. So impressive. So economical. Basically for the price of five eggs, a cup of milk and some cheese, you get a starter which will thrill your guest in no relation to the cost or effort involved. Extra chives would not be a bad idea.

I used low-fat milk and four eggs. It was absolutely delicious

I have 10 egg whites to use up, and my new year’s resolution is to cut back on sugar. I’m wondering if I could use this recipe, but w/ a few more egg whites and fewer eggs yolks? I’ve never made a soufflé, so advice would be appreciated. Thank you.

This is ridiculously easy to do. Just follow the recipe!Made this as a side for our non traditional Thanksgiving prime rib. Added a green salad and chocolate mousse for dessert (also on NYT) made excellent for leftovers as well!Don’t let French cooking intimidate you……

And recommendations on how to cut into this and serve at a dinner party? I would rather make a single soufflé in a 1.5 quart dish than in individual ramekins.

I just made this for the 2nd time. It was not as saucy this time - I started with room temp eggs and cheese - not sure if this could have made the difference. Or the oven had been on for a few hours beforehand for cookies, etc. So next time I may take it out at 28 minutes. Still delicious!

Did prior to start of second game of nfl season in 2022 for Rob Pat me Rebecca. Took 33 mins. Perfect

This is a great recipe. Used sharp cheddar and half and half instead and it was awesome.

Excellent. Don't mess with the recipe - follow and you will be rewarded. Use quality gruyere if you can.

Made mostly as directed, subbed some Fontina for some of of the Gruyere, because I love Fontina. Needed a tad longer in my oven than the directions indicated. Wonderful Easter brunch dish, enjoyed by everyone.