Combine the onion, milk and nutmeg in s saucepan and slowly bring
to boil. Melt the butter over a medium heat in a separate saucepan
stirring in the flour to make a roux. Gradually add the warm milk
to the roux, stirring continuously until a smooth sauce is formed.
Allow to cool. When cool, beat in the egg yolks and grated cheese,
season to taste. In a large bowl, whisk up the egg whites until
they form smooth, firm peaks then gently fold in the cheese mixture.
Grease six ramekin moulds with melted butter and dry parmesan cheese
and fill with the prepared mixture. Place moulds in a large roasting
dish half filled with water and cook in a pre-heated oven at 350
for 18-20 minutes. Remove from the oven and allow to cool, turn
soufflés out of the moulds and onto a clean tray. Re-heat
soufflés in a hot oven for 4-5 minutes and serve on a crisp,