SOCCA BREAD WITH CARAMELIZED ONIONS

Serves: 4 as an appetizer

1 cup (250 mL) chickpea flour

1 tsp (5 mL) salt

1 tsp (5 mL) freshly ground black pepper

1 cup (250 mL) warm water

4 tbsp (60 mL) olive oil, divided, and more for brushing

1 sweet onion, sliced thinly

1. Put the chickpea flour in a bowl, and add salt and pepper. Add water, and whisk until there are no lumps. Add 2 tbsp (30 mL) olive oil.

2. Let the mixture sit for 15 minutes (or up to 12 hours covered on the counter). The batter should be creamy, not watery. If it seems too thin, then add more chickpea flour.

3. Preheat oven to 400 F (205 C).

4. While the oven heats, warm remaining 2 tbsp (30 mL) of olive oil in an oven-safe frying pan (a cast-iron skillet is ideal) and add onions. Cook on medium-low for 20 minutes or until golden brown.

5. Set aside half the onion to use as a topping. Arrange the remaining onions evenly over frying pan. Ensure the pan still has a good amount of oil to prevent the batter from sticking. Add more olive oil if necessary.

6. Pour the batter into the pan on top of the onions, tilting pan to ensure it covers the entire surface.

7. Bake for 10 to 15 minutes or until the socca is firm and the edges start to brown and pull away from the pan.