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Cook the onion in butter until tender. Blend in flour, salt, and pepper. Heat until bubbly. Remove from heat. Stir in sour cream and potatoes; beat smooth. Add small amount of hot mixture to egg yolks, stirring constantly. Return to hot mixture, mix well. Fold in whites. Pour into ungreased 1 1/2 quart soufflé dish. Bake at 350ºF. till a knife inserted off center comes out clean, about 30 - 35 minutes. Serves 6
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