3 tbsp finely snipped chives
1 onion, quartered
1 small bunch thyme
50g/2oz plain flour
1 bay leaf
sea salt and freshly ground black pepper
50g/2oz butter
4 free-range eggs, separated
300g/10oz goats’ cheese
300ml/10fl oz full-fat milk
10g/¼oz finely grated Parmesan