Socca with Caramelized Onions

  1. To make the socca batter, in a bowl, combine chickpea flour, water, salt, 1 1/2 tablespoons olive oil and the herbs.
  2. Stir and leave it on the kitchen counter for at least one hour (covered).
  3. To make the caramelized onions, in a skillet, heat some olive oil and stir in the onions.
  4. Cook over medium heat for about 20 minutes or until caramelized.
  5. To cook the Plain Socca:
  6. 1.
  7. Preheat the oven to 500F (260C).
  8. 2.
  9. Put a baking dish (or cast-iron skillet) in the oven with 1 tablespoon of olive oil in it.
  10. 3.
  11. When the oil is really hot, take the dish/skillet out.
  12. 4.
  13. Turn the broiler on.
  14. 5.
  15. Pour one third of the batter to cover the bottom of your dish/skillet.
  16. It has to be thinner than a pancake but thicker than a crepe.
  17. 6.
  18. Cook under the broiler until the Socca is firm and a little bit brown.
  19. 7.
  20. You can serve it in your dish/skillet or try to put it on another serving dish.
  21. 8.
  22. Add salt and black pepper to taste.
  23. 9.
  24. Pour some more olive oil in the pan/skillet and cook the remaining batter.
  25. For the Caramelized Onion version:
  26. 1.
  27. Follow the directions above, but pour the caramelized onions in the batter before pouring the batter into the dish/skillet.
  28. 2.
  29. Cook until the Socca is firm and the onions start to burn a little bit on the top.
  30. 3.
  31. Add salt and black pepper to taste.
  32. (Recipe inspired by David Lebovitz)

chickpea flour, water, olive oil, fresh thyme, onions, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/socca-with-caramelized-onions/ (may not work)

Another recipe

Switch theme