Socca with Caramelized Onions

1. 1

   To make the socca batter, in a bowl, combine chickpea flour, water, salt, 1 1/2 tablespoons olive oil and the herbs.

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   Stir and leave it on the kitchen counter for at least one hour (covered).

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   To make the caramelized onions, in a skillet, heat some olive oil and stir in the onions.

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   Cook over medium heat for about 20 minutes or until caramelized.

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   To cook the Plain Socca:

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   1.

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   Preheat the oven to 500F (260C).

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   2.

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   Put a baking dish (or cast-iron skillet) in the oven with 1 tablespoon of olive oil in it.

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    3.

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    When the oil is really hot, take the dish/skillet out.

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    4.

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    Turn the broiler on.

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    5.

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    Pour one third of the batter to cover the bottom of your dish/skillet.

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    It has to be thinner than a pancake but thicker than a crepe.

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    6.

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    Cook under the broiler until the Socca is firm and a little bit brown.

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    7.

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    You can serve it in your dish/skillet or try to put it on another serving dish.

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    8.

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    Add salt and black pepper to taste.

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    9.

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    Pour some more olive oil in the pan/skillet and cook the remaining batter.

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    For the Caramelized Onion version:

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    1.

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    Follow the directions above, but pour the caramelized onions in the batter before pouring the batter into the dish/skillet.

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    2.

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    Cook until the Socca is firm and the onions start to burn a little bit on the top.

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    3.

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    Add salt and black pepper to taste.

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    (Recipe inspired by David Lebovitz)

* Per serving · 4 servings · Values may vary.