Twice-Baked Cheddar-Green Onion Soufflés

6 tablespoons unsalted butter
1/3 cup unseasoned dry bread crumbs
1/4 cup finely chopped green onions (white part only)
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 teaspoon kosher salt
Dash cayenne pepper
5 eggs, separated
1 3/4 cups shredded cheddar cheese
1/4 teaspoon cream of tartar
1/2 cup thinly sliced green onions (green part only)

1. Heat oven to 350°F. Place 6 (8- to 10-oz.) ramekins or custard cups in shallow roasting or broiler pan. Melt butter in medium saucepan over medium-low heat. Brush ramekins with enough melted butter to coat (1 to 2 tablespoons); sprinkle with bread crumbs.
2. Add chopped green onions to remaining melted butter in saucepan. Reduce heat to low; cook 2 minutes, stirring constantly. Whisk in flour; cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium; cook 5 minutes or until sauce comes to a boil and thickens, whisking constantly and adjusting heat if necessary. Whisk in salt and cayenne pepper.
3.  Whisk egg yolks in large bowl until combined. Gradually whisk in hot mixture until blended. Stir in cheese.
4.  Beat egg whites and cream of tartar in large bowl at low speed until foamy. Increase speed to medium; beat until slightly firm but not stiff peaks form, about 4 minutes.
5. Fold one-third of the egg whites into cheese sauce until almost blended. Gently fold in additional one-third. Fold in remaining egg whites and sliced green onions until thoroughly blended.
6. Spoon mixture into ramekins (mixture will come almost to top). Run tip of small knife through soufflé mixture 1/2 inch from edge to help soufflés rise straight. Add enough boiling water to roasting pan to come almost halfway up sides of ramekins.
7. Bake 25 to 30 minutes or until soufflés are puffed and browned.* Let ramekins stand in water bath 10 minutes after baking; remove from water bath. Place on wire rack; let stand 30 minutes or until cool enough to handle.
8. Meanwhile, lightly spray small rimmed baking sheet with cooking spray. Run tip of small knife or thin spatula around edge of ramekins; gently turn out soufflés.
9. Place top-side up on baking sheet. Cover and refrigerate overnight or until ready to reheat. (Soufflés can be made to this point 1 day head. Cover and refrigerate.)
10. Bake at 400°F. for 10 minutes or until soufflés are slightly puffed and hot; serve immediately.

    6 servings

    TIP *Soufflés can be served immediately in ramekins, if desired.