Socca with Caramelized Onions

To make the socca batter, in a bowl, combine chickpea flour, water, salt, 1 1/2 tablespoons olive oil and the herbs. Stir and leave it on the kitchen counter for at least one hour (covered).

To make the caramelized onions, in a skillet, heat some olive oil and stir in the onions. Cook over medium heat for about 20 minutes or until caramelized.

To cook the Plain Socca:

1. Preheat the oven to 500F (260C).
2. Put a baking dish (or cast-iron skillet) in the oven with 1 tablespoon of olive oil in it.
3. When the oil is really hot, take the dish/skillet out.
4. Turn the broiler on.
5. Pour one third of the batter to cover the bottom of your dish/skillet. It has to be thinner than a pancake but thicker than a crepe.
6. Cook under the broiler until the Socca is firm and a little bit brown.
7. You can serve it in your dish/skillet or try to put it on another serving dish.
8. Add salt and black pepper to taste.
9. Pour some more olive oil in the pan/skillet and cook the remaining batter.

For the Caramelized Onion version:

1. Follow the directions above, but pour the caramelized onions in the batter before pouring the batter into the dish/skillet.
2. Cook until the Socca is firm and the onions start to burn a little bit on the top.
3. Add salt and black pepper to taste.

(Recipe inspired by David Lebovitz)