Ingredients

• 1 cup / 100g chickpea (gram) flour
• 1 1/2 cups / 355ml lukewarm water
• 4 Tablespoons olive oil
• 1 teaspoon salt
• pepper to taste
• 3 small / 2 large onions, sliced into half moons
• 2 Tablespoons butter
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon sugar
• 50g goats cheese

Directions

1. To make the farinata batter, put the lukewarm water into a medium bowl, and sift in the chickpea flour. Add 2 Tablespoons of olive oil, the salt and pepper, and whisk to combine. Cover with a tea towel and leave to rest for 2 hours. You can leave it for up to 12 hours maximum.

2. While the batter is resting, and about an hour before you will cook the farinata start the onions. In a large, heavy-bottomed pan melt the butter over low heat and add the onions. Sprinkle with the sugar and balsamic vinegar and let them cook very slowly until they are deeply caramelized, about an hour. You shouldn’t need to fiddle around stirring them too often, just let them do their thing. Caramelized onions are for patient people.

3. en the onions are about halfway done, preheat the oven to 450f / 230c. When hot, put a 12" / 30.5cm skillet or oven-proof dish into the oven to warm for 10 minutes. Take out of the oven, pour in remaining 2 Tablespoons of oil and swish around. Pour in the batter and return to the oven. Bake for 25 – 30 minutes until brown on the sides and cooked completely through.

4. Turn the grill / broiler on high, you may want to brown the top of your farinata before you put the onions and cheese on to make sure it is evenly browned. Otherwise, put the caramelized onions and goat cheese on top of the farinata and grill for a few minutes until the cheese starts to melt and you get a few crispy pieces of onion.

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