My soufflé dish has been storing onions and garlic for about a year. I think I was traumatized by the Gorgonzola cheese soufflé I made for Valentine's Day last year. It was time to get back to the basics. I cleaned out the garlic and onions peels and made a classic chesse soufflé.
I used this recipe from Alton Brown. I was a little nervous since the recipe calls for greasing the sides of the soufflé dish, which I thought was the ultimate no-no. But, you coat the edges with grated parmesan cheese for the soufflé to catch upon and rise.
This turned out really well and would recommend this recipe especially for first time soufflé makers.