Ingredients

• 2/3 cup Garbanzo Bean Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Seasoned Salt
• 1 Tbsp Vinegar
• 1/4 cup Water
• 1 large Vidalia Onion peeled, ends trimmed

Instructions

1. Preheat the oven to 400°F. Liberally spray a 9-inch round cake pan or cast iron skillet with olive oil spray. (Use cast iron for a crispier crust on the bottom.)
2. In a mixing bowl, whisk together the garbanzo flour, baking powder and seasoned salt. Next, add the vinegar and water to the flour mixture; mix well to combine. The batter should be thick and not really pourable. Set aside.
3. Using a large knife, slice from the top center of the onion down toward the bottom, but don’t cut all the way through. Turn the onion a half turn and repeat this until you have cut the onion into 4 quarters, keeping the base intact.
4. Cut each quarter into thirds. You will have twelve pieces. Gently separate the pieces into petals. Place the onion on the prepared pan.
5. Scoop the batter on top of the onion, making sure you get it between the petals. You may need to use your fingers to get the batter in all the nooks and crannies.
6. Place the onion in the oven and bake for 20 minutes. Cover loosely with aluminum foil and bake an additional 15 minutes, or until the onion is cooked and golden brown.