Preheat oven to 350 degrees F.
Saute onion in butter till translucent. Reduce heat to medium low. Whisk in flour to form a roux. Cook till blond. Gradually whisk in milk until thickened. Add cheeses, cheddar, then swiss, then monterey jack and finally muenster. They melt in that order. Stir well to combine. Temper egg yolks by adding a little of the cheese mixture to the yolks and whisk. Add egg yolks to cheese mixture, Whisk well. Remove from heat and allow to cool.
Beat egg whites to stiff peaks. When cheese mixture is cool gently fold in egg whites. Butter ramekins very well. The soufflé will not rise right if the sides of the bowls are not well lubricated. Add a teaspoon of grated parmesean cheese to each ramekin. Roll ramekin till cheese coats all around the sides. Fill each bowl leaving about 1/2 inch space at the top. Place ramekins in a deep baking pan and add hot water till water is about 1/3 the way up the sides of the ramekins.
Bake at 350 for 30 to 45 minutes. When top is brown and the soufflé has risen way above the top of the ramekin the soufflé is done. Remove from oven and serve immediatly before they sink. These heat up just fine in a microwave oven but they will never get as puffy as they are now.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 170 (54%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 303.9mg||94 %|
|Sodium 314.4mg||11 %|
|Potassium 185.6mg||5 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 14.4g|
|Protein 20.1g||29 %|
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Calories per serving: 312
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