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Thinly slice the onions with a mandolin. Place them in a bowl of water and soak for 5-10 minutes to mellow the flavor and soften slightly. Drain well.
In a large bowl, whisk together the flour and water until smooth.
Add the drained onions, breadcrumbs, Parmigiano Reggiano, rosemary, salt, and pepper. Mix until well combined.
Line a baking sheet with parchment paper. Drizzle with olive oil and sprinkle with semolina flour.
Evenly spread the onion mixture over the pan. Drizzle with more olive oil and sprinkle with semolina on top for extra crispness.
Bake at 400°F (200°C) for 45 minutes on the middle rack, then switch to broil for 5 minutes until golden and crispy.