Socca with Caramelised Onions Recipe

This Socca with Caramelised Onions is a savory and rustic recipe, which is made with chickpea flour and sweet, slow-cooked onions. It’s the perfect appetizer or light meal, ready in about an hour.

Socca with Caramelised Onions Recipe Ingredients

For the Socca Batter:

• 125g chickpea flour
• 1 teaspoon olive oil
• Pinch of sea salt
• 290ml water

For the Topping:

• 4 large onions, peeled and finely sliced
• 30g unsalted butter
• 1 tablespoon caster sugar
• ½ a bunch of fresh rosemary, leaves picked and finely chopped
• 12 anchovy fillets, thinly sliced
• 200g black olives (stone in), pitted

How To Make Socca with Caramelised Onions

1. Make and Rest the Batter: In a medium bowl, whisk the chickpea flour and oil with a pinch of sea salt and the 290ml of water until the batter is completely smooth. Let it stand at room temperature for at least 30 minutes.
2. Caramelise the Onions: While the batter rests, melt the butter in a large pan over a low heat. Add the sliced onions and the sugar. Cook for about 25 minutes, stirring occasionally, until the onions are very soft, sweet, and have a deep golden-brown color.
3. Prep for Baking: Preheat your oven to 200ºC/400°F/gas 6. Heat a large, non-stick frying pan over a medium heat. Stir the chopped rosemary into the rested socca batter.
4. Cook the Socca: Cook the socca in batches. Spoon tablespoons of the batter into the hot pan to create small, thin pancakes. Cook for about 1 minute on each side, or until golden and cooked through. Transfer the cooked socca to a parchment-lined baking tray.
5. Top and Bake: Top each socca with a spoonful of the caramelised onion, a few slices of anchovy, and some black olives.
6. Final Bake and Serve: Bake in the oven for 10 minutes. Serve immediately while hot and crisp.

Recipe Tips

• How to get a perfect socca? The most important secret is to let the batter rest for at least 30 minutes. This allows the chickpea flour to fully hydrate, which is essential for the best texture and flavor.
• How do you get perfectly caramelised onions? Patience is key! Cook the onions over a consistent low heat for the full 25 minutes. This slow cooking is what breaks them down and brings out their deep, sweet flavor without burning them.
• Can I make one large socca instead? Yes, traditionally socca is made as one large pancake. To do this, heat an oven-safe, non-stick skillet in the oven. Carefully pour in the batter and bake for 10-15 minutes until set, then finish under the broiler to get it crispy on top. Add the toppings and serve in wedges.
• Can I make this ahead of time? This dish is at its absolute best when served hot and fresh. You can make the caramelised onions up to 3 days in advance and store them in the fridge. The socca batter can also be made and stored in the fridge for a day.

What To Serve With Socca

This is a classic dish from the south of France (specifically Nice) that is a wonderful appetizer or light lunch. It pairs perfectly with:

• A glass of crisp, cold rosé wine
• A simple green salad with a lemon vinaigrette
• As part of a larger appetizer spread with cheese and charcuterie

How To Store Socca

• Best Eaten Fresh: Socca has the most magical crispy-creamy texture when it is hot and fresh from the pan or oven.
• Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but be aware that the socca will lose all of its crispness and become soft.
• Reheat: For the best results, you can reheat the socca on a baking sheet in a hot oven for 5-7 minutes to help restore some of its crispy texture.

Socca with Caramelised Onions Nutrition Facts

• Serving: 1/4 of recipe
• Calories: 480 kcal
• Carbohydrates: 65g
• Protein: 12g
• Fat: 22g
• Saturated Fat: 8g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mushroom Sourdough Bruschettas Recipe
• Gluten-Free Spring Flatbread Pizzas Recipe
• Filipe’s folar de olhao Recipe