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Socca with caramelised onions
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Total Time:
40 minutes
40 minutes
Gluten-free Socca: Thin, savory French pancake street food from the South filled with delicious toppings.
Ingredients:
- 125 g chickpea flour
- 1 teaspoon olive oil
- 4 large onions
- ½ a bunch of fresh rosemary
- 12 anchovy fillets
- 200 g black olives (stone in)
- 30 g unsalted butter
- 1 tablespoon caster sugar
Instructions:
- Combine chickpea flour, oil, a pinch of sea salt, and 290ml water in a bowl. Whisk until smooth and let it sit for 30 minutes. Slice onions, chop rosemary, and slice anchovies. Remove pits from olives. Melt butter in a pan over low heat, then add onions and sugar. Cook for 25 minutes until golden, stirring occasionally. Preheat oven to 200ºC/gas 6. Heat a frying pan over medium heat. Stir rosemary into the batter. Cook socca in batches by spooning tablespoons into the pan, cooking each side for 1 minute until golden. Transfer to a tray lined with baking paper. Top soccas with caramelized onion, anchovies, and olives, then bake for 10 minutes. Serve hot.