Socca with Sautéed Onions and Rosemary

Updated at: Thu, 17 Aug 2023 05:11:22 GMT

Step 1

INSTRUCTIONS FOR THE SOCCA: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Whisk water, flour, 4 teaspoons oil, table salt, and cumin in bowl until no lumps remain. Let batter rest while preparing onions, at least 10 minutes. (Batter will thicken as it sits.) 2 FOR THE SAUTÉED ONIONS: Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add onions and salt and cook until onions start to brown around edges but still have some texture, 7 to 10 minutes. Add rosemary and cook until fragrant, about 1 minute. Transfer onion mixture to bowl; set aside. Wipe skillet clean with paper towels. 3 Heat 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Lift skillet off heat and pour ½ cup batter into far side of skillet; swirl gently in clockwise direction until batter evenly covers bottom of skillet. 4 Return skillet to heat and cook socca, without moving it, until well browned and crisp around bottom edge, 3 to 4 minutes (you can peek at underside of socca by loosening it from side of skillet with rubber spatula). 5 Flip socca with rubber spatula and cook until second side is just cooked, about 1 minute. Transfer socca, browned side up, to prepared wire rack in oven to keep warm. Repeat 3 more times, using 2 teaspoons oil and ½ cup batter per batch. 6 Transfer socca to cutting board and cut each into 8 wedges. Serve, topped with sautéed onions, drizzled with extra oil, and sprinkled with flake sea salt.

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