Socca with Caramelized Onions and Peppers

Socca is a savory flatbread made with chickpea flour that is popular in southern France. The loose, pancakelike batter comes together in less than a minute simply whisk together chickpea flour, water, olive oil, salt, and pepper.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over high heat until shimmering.

Step 2

Add 3 onions, halved and sliced thin, ½ teaspoon light brown sugar, and ¼ teaspoon salt and stir to coat. Cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 min-utes.

Step 3

Reduce heat to medium and continue to cook, stirring often, until onions are well caramelized, 30 to 35 minutes. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, increase heat.) Allow to cool before adding to batter.

Step 4

Make batter: Whisk chickpea flour, salt, pepper, and rosemary together in bowl. Slowly whisk in water and 3 tablespoons oil until combined and smooth. Add onions to your batter once cooled.

Step 5

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven.

Step 6

Heat 2 teaspoons oil in 8-inch nonstick skillet over medium-high heat until shimmering. Add ½ cup batter to skillet, tilting skillet to coat bottom evenly. Reduce heat to medium and cook until crisp at edges and golden brown on bottom, 3 to 5 minutes.

Step 7

Flip socca and continue to cook until second side is browned, 2 to 3 minutes. Transfer to wire rack in oven and repeat with remaining oil and batter, making 4-6 small flatbreads. Slice and serve.