Onion Pudding

Battue aux Oignons

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Compare this with the cabbage loaf. The principle is the same: a crêpe batter combined with a precooked vegetable and baked. Without the vegetable, it is an English Yorkshire pudding; sweetened, with dried fruits added, it is a flaugnarde or, with fresh fruits, it becomes a clafoutis . . .


  • 1 pound sweet onions, halved, finely sliced
  • 2 tablespoons butter
  • 2 eggs
  • Salt, pepper
  • cup milk
  • ¼ cup flour
  • Butter (about 1 tablespoon for the gratin dish)


    Stew the onions gently in butter for about ½ hour without letting them color. Add the eggs, seasonings, and milk to the flour, whisk until smooth, and stir in the onions (slowly if they are still hot). Pour into a liberally buttered gratin dish and bake in a hot (450°) oven for from 20 to 25 minutes or until swelled up and well browned.