Don’t let soufflés scare you. They’re just fluffy and warm pots of cheese, exactly what I want to dive into on a cool fall night.

This soufflé combines two of my gooey favorites: creamy cheese soufflé and rich French onion soup. Béchamel, a milk sauce thickened with flour and butter, is the traditional base for a cheese soufflé.

Here I’m starting with an extra-thick gravy instead, adding lots of nutty Gruyère, and lining the pan with bread crumbs for all those French onion soup flavors in a new form.

Serve this soufflé alongside a crisp salad with bitter greens, tart apple, and a punchy vinaigrette to balance the richness. Or try my Pimento Cheese Soufflé! And find all of my tips and tricks right here, so you can take soufflés off-script.