Sweet savory and absolutely delicious. This recipe can be made with pantry staples. It is gluten free and will do your spirits a world of good. Pour yourself a glass of chilly rosé - maybe two - because it is not like you have anywhere to go.

1 cup chickpea flour

1 cup cold water

large pinch salt

2 tablespoons olive oi, l plus more for pan

2 tablespoons butter

3 large onions, peeled and thinly sliced

a few sprigs fresh thyme

1 jar anchovies

1 cup Niçoise olives, pitted

Whisk together chickpea flour and water. The batter should be the consistency a thick pouring cream. Season with a large pinch of salt and stir in olive oil. Let stand at room temperature for at least one hour before using. The batter can be made 24 hours in advance and refrigerated until needed. Bring to room temperature before using.

Melt butter in a wide heavy bottomed sauce pan. Add onions and cook over low heat, stirring occasionally onion onions turn an golden color and are their way to a sticky sweet jam, about 45 minutes. Be careful not to scorch. Add fresh thyme about half way through the cooking. Add a splash of water if onions stick or need a little encouragement. Remove from heat.

Heat oven to 425 degrees. Place a 9 inch square baking pan or skillet in the oven and let stand about 10 minutes to heat. Remove from oven. Drizzle about 1 tablespoon more olive oil into hot pan. Immediately pour batter into hot pan and return to oven. Bake until socca is set and just starting to turn golden, about 8 minutes. Remove from oven and spread onions over socca crust. Arrange anchovies in a hatch mark pattern over onions and top with olives. Return to oven for another 5 minutes. Serve piping hot.