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 . . .
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.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.