Tomato Souffle: Sweet Punch for November 2010

I drafted this whole post yesterday writing all my stories, today when I made a few changes to post it, everything got deleted. So now I don't have ant patience to type everything again.
  Anyway this month challenge is from Ria of Ria's Collections. This month it was really exciting since we were given three options to choose.
Tomato Souffle
Chocolate Mousse with egg and without egg.
 Since Tomato souffle is something totally new to me and I have never tried or tasted it, I went for tomato souffle, which was lovely. This month Sweet Punch is Savoury.. Even my fuzzy eating little ones enjoyed having it from the warm ramekins, I can't give any more better compliment than this.

Serves 4
Preparation Time: 30 minutes
Cooking Time: 25 to 30 minutes

Ingredients:

1. Bread crumbs – 1/2 cup, firmly packed
2. Butter – 15 gm
   Onion – 1 medium, finely chopped
   Plain flour (maida) – 2 tbsp
   Milk – 1 cup
3. Tomato paste – 3 tbsp
   Basil – 1 tbsp, finely chopped (optional)
4. Eggs – 3 egg whites and 2 egg yolks
5. Grated Cheese – a handful ( I used cheddar)
6. Method:

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 & thickens & reaches a thick sauce like consistency. 

Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 minutes. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & 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.