Preheat the oven to 400. Generously butter a 10-cup (2.5-l) soufflé dish or 12-cup (3-l) high-sided casserole. Sprinkle with Parmesan cheese. In a heavy large saucepan over medium heat, warm the oil. Add the shallots and sauté until tender, about 2 minutes. Add the flour and stir until the mixture bubbles, about 1 minute. Gradually whist in the milk, then the wine. Cook, whisking constantly, until smooth, thickened and beginning to boil, about 2 minutes. Remove from the heat
Separate the 6 whole eggs, placing the yolks in a medium bowl and the whites in a large bowl or the bowl of a standing mixer. Add the 2 egg whites to the bowl with the other whites. Gradually whisk about 1/4 of the hot milk mixture into the yolks, and then whisk the mixture back into the remaining milk mixture. Mix in the salt, herbs, cheese and a generous amount of pepper.
Using an electric mixer, beat the whites until stiff, but not dry. Fold 1/4 of the whites into the lukewarm cheese mixture to lighten. Fold in the remaining whites. Transfer the mixture to the prepared dish.
Place the soufflé dish in the oven and reduce the oven heat to 375. Bake until the soufflé is golden, puffed, and gently set in the center, about 35 minutes.
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 508 (67%)|
|Amt Per Serving||% DV|
|Total Fat 56.4g||75 %|
|Saturated Fat 25.5g||127 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 709.2mg||218 %|
|Sodium 1001.2mg||35 %|
|Potassium 612.4mg||16 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 20.2g|
|Protein 43.4g||62 %|
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Calories per serving: 761
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