This rich and fragrant Spanish variation, prepared with a fine chorizo sausage (a dramatic partner for the soft, sweet onions) is my go-to wintertime clafoutis. I like to enjoy it in front of the kitchen fireplace, with a few sips of red wine.
4 SERVINGS
EQUIPMENT: A large nonstick skillet with a lid; four 6-inch (15 cm) individual porcelain gratin dishes; a baking sheet.
3/4 cup (185 ml) heavy cream
2 large eggs, free-range and organic, lightly beaten
2 large egg yolks, free-range and organic, lightly beaten
3 tablespoons extra-virgin olive oil
1 pound (500 g) onions, peeled, halved lengthwise, and cut into thin half-moons
1/2 teaspoon fine sea salt
12 thick slices dried (Spanish) chorizo (2 ounces/60 g total), cut into 2 x 1/4-inch (5 cm x 5 mm) matchsticks
1. Center a rack in the oven. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the cream, eggs, and egg yolks.
3. In the skillet, combine the olive oil, onions, and salt and sweat—cook, covered, over low heat—until the onions are soft, about 5 minutes.
4. Arrange the gratin dishes side by side on the baking sheet. Evenly arrange the sweated onions in the gratin dishes. Divide the batter evenly among the gratin dishes and shower with the chorizo matchsticks.
5. Bake until the batter has set and the clafoutis are golden and bubbling, 30 to 35 minutes. Serve warm with a refreshing arugula salad.