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Onion Toad in the Holes


  • The day before serving, make the batter by whisking the flour, seasonings and eggs by hand until smooth. 
  • Add the milk and whisk until fairly smooth (some lumps are ok). Then tightly cover with plastic wrap and refrigerate overnight. 
  • When ready, preheat oven to 190°C fan forced (210°C normal). 
  • Heat a little oil in a heavy-bottomed pan and cook the onions until lightly caramelised, stirring now and again. 
  • Place 6 dariole moulds (or soufflé dishes) in a large baking tray and heat in the oven. Then spray each one with a little oil and spoon the onion into the bases. 
  • Whisk the batter and pour it over the onions. Then cook in the oven for about 15 mins until puffed and golden. DON’T OPEN THE OVEN DOOR! 
  • Serve immediately.


  • 112 gm plain flour
  • sea salt & freshly ground pepper
  • 4 large eggs
  • 300 ml milk
  • olive oil
  • 3-4 onions, cut into small wedges
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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