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  • Writer's pictureGil's Gourmet

French Onion Panisse Marseille

serves 4-6


Panisse Marseille: 4 cups water

2 3/4 cups chickpea flour

1 garlic clove, peeled and minced

1 teaspoon San Fran Sea Salt

French Onion Topping:

4 cups yellow onions, peeled and sliced

1/2 cup beef broth

1 teaspoon thyme, chopped

salt and pepper to taste

1 cup gruyere cheese, grated


Bring water to a boil in a large pot over medium-high heat. Once boiling, remove from the heat, and whisk in chickpea flour, olive oil, garlic, and salt. Whisk until smooth and thickened, set aside to cool slightly. Once cooled, transfer mix to a 13x9 inch casserole dish (lined with parchment paper), and spread out in an even layer. Cover and refrigerate overnight or until firm.

Heat 1/2 cup of oil in a large skillet over medium-high heat. Cut chickpea mixture into even shapes (squares, circles, or rectangles). Once the skillet is hot, working in batches if necessary, fry chickpea mixture for 3-5 minutes, flipping halfway through, until golden brown and crisp. Remove panisse marseille from the skillet and set aside on a wire rack or paper towels to drain.

Heat 2 tablespoons of oil in a large skillet (or use reserved oil from panisse frying) over medium-high heat. Once the oil is hot, add onions, and spread out in an even layer. Cook onions, stirring occasionally, until golden brown, about 5 minutes. Add broth, balsamic, and thyme to the skillet, stir to combine with the onions, and bring to a simmer. Continue to cook the onions until the liquid has mostly evaporated, about 2-5 minutes. Season to taste with salt and pepper and remove from the heat and set aside.

Preheat oven to broil. Place fried panisse on a baking sheet and top with caramelized onions. Sprinkle evenly with grated gruyere and place in the oven. Broil for 1-2 minutes or until the cheese has melted and browned slightly. Remove from the oven and serve warm.

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