I'm not sure what to call it. However, it's chickpea-based. Yum. That is all. You will need a well-seasoned cast iron pan for this. You will also need a well-seasoned cast iron pan for many other important events in life. This is but one example of the many, many times you will be glad to own one.
Batter (prepare first)
2c chickpea flour 2c water 1/2 tsp salt 1 tsp baking powder (optional) 1 tbs ground flax seeds 1-2 tbs fresh chopped rosemary or other fresh herb (thyme would also be nice)
Mix everything together and let it sit for at least half an hour. Longer is better. Meanwhile... preheat your oven to about 200C (this is not a precise kind of thing) and get going on the onions.
3 large purple onions, sliced 2 large cloves of garlic, chopped into a few large bits splash vermouth (if you're cheating: splash apple cider vinegar + 1 tbs agave) pinch nutmeg black pepper salt
In your cast iron pan, caramelize onions ie- cook over low heat for as long as you can stand (half an hour, minimum. Longer is better). If you don't know how to caramelize onions, the Google can teach you. If you know how, but don't have long enough to do it, then cheat thusly: cook 'em on high heat, then add the cheater ingredients, keep the heat high until the vinegar evaporates, and then proceed as if you weren't cheating. If anyone asks, say that that's how it's *supposed* be. Add the vermouth, nutmeg, pepper and salt to the caramelized onions. Turn off the heat. Smooth onions into a layer.
Pour the chickpea batter over the layer of onions. Bake for about 30 mins, or until you suspect it is done. This will depend on the size of your pan and how much water is left in your onions. The good news is that it's pretty hard to burn this if you're keeping an eye on it, since it browns slowly. If it's burning, you'll know with a quick look. I used a fairly large pan, either 10 or 12 inches. Allow to cool for a few minutes, and then de-pan your masterpiece onto a cutting board or plate. Consume with gusto and green salad.
If you lack a cast iron pan, you can dump the onions and chickpea batter (in that order) into a well-oiled pie plate or whatever. It will still work, I promise.