Craving a warm, simple, and golden dish when the fridge has nothing spectacular to offer? This savory clafoutis with onions and turkey ham takes the classic French idea but in a dinner version, with no pastry to roll out or complicated technique. Mix, bake, and get something soft, mild, and frankly practical.
When it comes out of the oven, the top is slightly puffed, golden in spots, with a scent of melting onion that quickly fills the kitchen. The blade cuts through a tender texture, between savory flan and light gratin, with small pieces of turkey ham well distributed. The edges cling just enough to the mold, while the center remains supple and creamy. Served warm, with a crisp salad, it makes a real meal without much effort.
Why you’ll love this recipe
Ingredient Notes
Simple ingredients: eggs, onions, turkey ham, Parmesan, flour, and milk.
- Eggs : They structure the clafoutis and give it that savory flan texture that cuts into neat slices. Choose medium to large eggs, and beat them just enough to homogenize without incorporating too much air.
- White onions : They bring the main sweetness to the dish, especially when they become translucent and melting in the pan. Slice them finely so they mix well into the batter, and replace with yellow onions if you want a slightly stronger flavor.
- Turkey ham : It adds salty, tender pieces that make the clafoutis more filling. Use not-too-wet slices, cut into strips or dice, or replace with cooked chicken breast for a thicker mouthfeel.
- Grated Parmesan : It enhances the whole with a salty, slightly nutty note, especially on top when it browns. Since it’s already strong, you don’t need too much; Comté or grated Emmental work if you want a milder taste.
- Flour : It gives body to the batter and prevents the clafoutis from resembling a simple omelet with milk. Add it gradually while whisking, because small lumps become visible in such a smooth texture.
- Milk : It lightens the preparation and creates the creamy side once baked. Pour it little by little to thin the batter, and use semi-skimmed milk if you want a slightly rounder texture.
Melt the onions without rushing them
Start by slicing the onions fairly finely, because large chunks would remain too present in such a soft batter. In a pan with a drizzle of olive oil, cook them over medium-low heat until they become translucent, soft, and slightly shiny. You’re aiming for a sweet, almost sugary smell, not a strong coloration that would overpower the whole dish. Stir regularly: if it sticks or browns too quickly, lower the heat and add a spoonful of water to slow the cooking. This step really changes the result, because raw onions would release water and leave a too-sharp sensation.
Prepare a smooth batter before adding the filling
In a bowl, beat the eggs then gradually add the flour, whisking until you get a thick but smooth base. Then pour in the milk in several stages: at first the mixture resists a bit, then it becomes fluid and silky. This is the right time to add the Parmesan, pepper, and just a small pinch of salt, because the cheese and turkey ham already season the whole. If you see a few lumps, keep whisking rather than ignoring them; they would give small floury pockets after baking. The batter should lightly coat the whisk, without being as thin as soup.
Mix the filling without crushing the batter
Add the warm onions and the turkey ham cut into small pieces to the bowl. Mix with a spatula rather than a whisk, to keep the pieces visible and avoid breaking the texture. The onions should be distributed everywhere, with their sweet aroma blending with Parmesan, while the ham adds salty touches. Pour into a lightly oiled mold, not too large, otherwise the clafoutis will be flat and dry faster. A thickness of a few centimeters gives a more pleasant slice, golden on top and still tender in the center.
Cook until you get a golden but soft top
Bake at 180°C, in a preheated oven, so the setting is even from the start. After about thirty minutes, the top should be golden, the edges slightly puffed, and the center should no longer tremble noticeably when you move the mold. The blade of a knife should come out clean, but not dry as if everything were overcooked. If the top colors too quickly, loosely cover with a piece of parchment paper and extend for a few minutes. The faint sound of the clafoutis settling as it comes out of the oven is normal: it loses a bit of volume but keeps its softness.
Let it cool slightly to cut better
Resist the urge to serve it burning hot, because the texture needs a few minutes to set. As it cools, the clafoutis becomes neater to cut, slices hold together better, and flavors come out more. You can serve it with a crunchy green salad, seasoned tomatoes, or some raw vegetables to balance its softness. Cold, it becomes firmer, almost like a light terrine, making it very practical for the next day. A short time in a low oven gives it a pleasant surface without making it rubbery.
Tips & Tricks
- Add little salt at the start, because Parmesan and turkey ham already concentrate saltiness during cooking.
- Always pre-cook the onions, because they lose their water in the pan and then give a softer texture without soaking the batter.
- Choose a medium-sized mold, because a too-thin layer cooks quickly but becomes dry and loses the desired softness.
- Let it rest for 5 to 10 minutes before cutting, because the batter finishes stabilizing out of the oven and the slices hold better.
Can this savory clafoutis be prepared in advance?
Yes, it can be made a few hours before the meal. Reheat it in a low oven to keep a soft texture, rather than in the microwave which can make it a bit rubbery.
How can I prevent the clafoutis from releasing water?
You must pre-cook the onions until they are melting and translucent. This step prevents them from releasing too much moisture into the batter during baking.
Can I replace the turkey ham?
Yes, you can use diced cooked chicken breast, sautéed mushrooms, or well-drained zucchini. The important thing is to avoid ingredients that are too wet, otherwise the clafoutis will have trouble setting.
What texture should the clafoutis have when it comes out of the oven?
The top should be golden and slightly puffed, with a set but still soft center. If it trembles a lot, extend the baking by a few minutes.
Can it be eaten cold?
Yes, it’s very good cold or warm. Cold, it becomes firmer and cuts cleanly, making it practical for a takeaway meal.
Savory clafoutis with onions and turkey ham
French
Main course
A simple and soft savory clafoutis, made with melting onions, turkey ham, and Parmesan. A simplified classic recipe, perfect for an evening meal with a salad.
Ingredients
- 2 eggs
- 6 small white onions
- 200 g turkey ham
- 40 g grated Parmesan
- 50 g flour
- 250 ml skim milk
- 1 teaspoon olive oil
- 1 pinch salt
- To taste black pepper
Instructions
- 1Preheat the oven to 180°C and lightly oil a gratin dish or loaf pan.
- 2Peel the white onions and cut them into thin rounds or slices.
- 3Heat the olive oil in a pan, add the onions and cook for about 10 minutes over medium-low heat, until soft and translucent.
- 4Cut the turkey ham into small pieces or strips.
- 5In a bowl, beat the eggs, gradually add the flour, then pour in the milk little by little while whisking to get a smooth batter.
- 6Stir in the grated Parmesan, a small pinch of salt, and pepper.
- 7Add the melting onions and turkey ham to the batter, then gently mix.
- 8Pour the mixture into the prepared mold and lightly smooth the surface.
- 9Bake for 30 to 35 minutes, until the top is golden and a knife inserted comes out clean.
- 10Let cool for 5 to 10 minutes before cutting and serving.
Notes
• Don’t oversalt the batter, because Parmesan and turkey ham already bring salt.
• For a vegetarian version, replace the turkey ham with sautéed mushrooms or well-drained zucchini.
• The clafoutis keeps for 2 to 3 days in the refrigerator in an airtight container.
• It can be eaten hot, warm, or cold with a crisp salad.
Nutrition Facts (per serving, estimated)
| 350 kcalCalories | 22gProtein | 30gCarbs | 15gFat |
