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 minutes . Cook until onion is soft, it doesn't have to become brown.
Stir in flour and stir over medium heat for a minute. Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils and thickens and reaches a thick sauce like consistency.
Transfer to large bowl, stir in tomato paste and basil leaves. Cover the dish and let it stand for 5 minutes.
Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion and milk mixture, and 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 minutes or until lightly browned.
Serve warm with bread.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.