Preparation:
Preheat convection oven to 350 degrees. In a 3 quart pan over medium heat, melt butter. Add onions and cook, stirring for 1 minute. Blend in flour, salt, pepper and nutmeg and cook, stirring until bubbly. Gradually pour in milk and continue cooking and stirring until sauce boils and thickens. Add cheese and stir until melted. Remove from heat and blend in egg yolks, one at a time. Stir in pineapple. In a bowl, beat egg whites until short, moist peaks form. Fold half the beaten whites into pineapple mixture; then carefully fold in remaining whites. Pour into a well greased 7 to 8 cup souffle dish. Bake in preheated 350 degrees oven for 30 to 35 minutes or until souffle is well browned and feels firm when lightly tapped. Serve immediately. |
