Instructions: Heat the milk and add the onion. Allow to infuse for 15 minutes then strain and discard onion.

Melt the butter and use a little to grease 6 ovenproof ramekins or souffle dishes. Add the flour to the remaining butter and cook for 1 minute or until thick.

Remove from the heat and add the hot milk, whisking all the time. Return the flour mixture to the heat and boil gently for 2 minutes until thickened.

Remove from the heat and add the cheeses, thyme, egg yolks and salt and pepper to taste. Mix well and set aside.

Whisk the egg whites until firm peaks form, taking care not to over beat. Mix two tablespoons of the whites into the cheese mixture to lighten it, then carefully pour the cheese mixture into the remainder of the whites. Mix gently until thoroughly combined, taking care not to deflate the volume of the egg whites.

Divide the mixture into the greased ramekins and place in a large baking dish.

Pour hot water into the baking dish until the water level reaches halfway up the sides of the ramekins. Bake in pre-heated oven at 180c. for 20 minutes, or until just set.

Remove the baking pan from the oven and remove the ramekins from the water.

Set aside to allow the mixture to cool and shrink slightly (this can be done up to 2 days prior).

Remove the custards from the ramekins by running a knife around the edge of the ramekin and turning upside down. Place them upside down in a heatproof serving dish.

Just before serving, combine the breadcrumbs, cheese and dill together and sprinkle a little over each souffle. Bake at 220c. for 10 minutes until puffed and golden.

Serve with a fresh or purchased tomato based sauce.

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