Onion and Chorizo Clafoutis

This was an interesting idea, but didn't quite work. Made a half recipe. Unlike every other clafoutis I've made, there was no flour or such in the batter to help the custard set up; I added a rounded quarter cup of flour, which was probably a bit too much, but worked ok. I baked in the toaster over, and it seems the temperature was a bit high. since the chorizo bits on top were quite burned on the high side. The sweet, soft onions on the bottom seemed to clash with the rest of the dish. Edible, but nothing special.