It’s best to fold the spinach mixture into the beaten egg whites very gradually the most dramatic results.
4 tablespoons (1/2 stick)
1 small yellow onion, finely chopped
¼ cup all purpose flour
1 package (10 ounces) frozen chopped spinach, cut into course chunks
½ teaspoon salt
1 cup milk
6 large eggs, separated at room temp temperature
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Preheat the oven to 325°F. In a medium size saucepan, melt butter over moderate heat. Add onion and sauté until soft, about five minutes. Add spinach, cover, and cook until thawed, shaking the pan occasionally, about three minutes. Remove the lid and continue cooking until all of the liquid has evaporated, about one more minute
Stir flour into spinach until well mixed. Gradually stir in milk and salt. Cook until the mixture thickens, about one minute. Remove the pan from the heat and stir in egg yolks.
In a large bowl, using an electric mixer, beat egg whites until stiff but not dry. Fold in the spinach. Spoon mixture into a 2-quart soufflé dish. Bake until the soufflé is puffy and golden, 25 to 30 minutes. (Do not open the oven during baking.)
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