Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Frozen broccoli,choped(10oz) |
| ¼ cup | Butter or margarine |
| ¼ cup | All-purpose flour |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Ground pepper |
| ¾ cup | Milk |
| ¼ cup | Dry white wine |
| 1 teaspoon | Instant minced onion |
| 1 teaspoon | Salt |
| 3 | Eggs,separated |
| ¼ teaspoon | Cream of tartar |
Cook broccoli as directed on package; drain. Heat oven to 350'. Butter 1-quart souffle dish. Melt butter over low heat. Stir in flour, ¼ teaspoon salt and the pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in onion and 1 teaspoon salt. Beat egg whites and cream of tartar in large mixer bowl until stiff, about 5 minutes. Beat egg yolks in small mixer bowl until thick and lemon colored, about 4 minutes. Stir egg yolks into sauce mixture.
Stir in broccoli.
Stir in ¼ of the egg whites into the sauce mixture; gently fold into remaining egg whites. Carefully pour into souffle dish. Set dish in pan of water (1 inch deep).
Bake until puffed and golden and knife inserted halfway between edge and center comes out clean, about 60 minutes. Serve immediately.