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Caramelized Onion White Beans 

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Caramelized Onion White Beans with Rosemary & Balsamic is a comforting, hearty dish perfect for colder months. This easy-to-make, one-pot wonder combines the sweetness of caramelized onions, creamy white beans, and the depth of balsamic vinegar and fresh rosemary for a flavor-packed, savory meal. Whether served on its own or with crusty sourdough or mashed potatoes, it’s a vegan-friendly, nutritious dish full of cozy fall flavors.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Yield: 2-3 servings
  • Category: Main Course
  • Method: Stovetop Cooking
  • Cuisine: American

Ingredients

For the Beans:

2 tbsp butter

1 white onion, thinly sliced

3 cloves garlic, minced

2 cans (400g each) white beans, drained

1 tbsp balsamic vinegar

2 sprigs fresh rosemary, diced

3 tbsp lighter crème fraîche

2 tbsp water

20g Pecorino cheese, grated

Salt and black pepper to taste

1 tbsp extra virgin olive oil (EVOO)

Instructions

  1. Caramelize the Onions:
    Heat the olive oil and butter in a casserole dish over low heat. Add the thinly sliced onions and cook slowly, stirring often for 30-45 minutes until the onions become soft and golden brown. Add balsamic vinegar and cook for another 10 minutes, allowing the vinegar to reduce and intensify the flavors.
  2. Add Garlic and Rosemary:
    Stir in the minced garlic and diced rosemary, and cook for another minute until fragrant.
  3. Add the Beans:
    Add the drained white beans to the pot and gently crush some of the beans with the back of a spoon. This will help thicken the sauce and create a creamy texture. Stir everything to combine.
  4. Make the Creamy Sauce:
    Stir in the crème fraîche and water, continuing to break down some of the beans until the sauce becomes thick and creamy.
  5. Finish the Dish:
    Grate the Pecorino cheese into the sauce and stir until melted and smooth. Season with salt and black pepper to taste.
  6. Serve:
    Serve the caramelized onion white beans on top of crusty sourdough or with mashed potatoes. Garnish with extra fresh rosemary if desired.

Notes

  • Caramelizing the Onions: Patience is key when caramelizing onions. Keep the heat low and stir often to ensure the onions develop a deep, rich flavor without burning.
  • Make-Ahead Tip: Caramelize a batch of onions and store them in the fridge for up to a week. You can use them in several recipes to save time later. Alternatively, caramelize the onions the night before and cook the beans the following day.
  • Thickening the Sauce: Crushing some of the beans naturally thickens the sauce, eliminating the need for additional thickeners like flour or cornstarch.
  • Herb Substitution: You can substitute fresh rosemary with fresh thyme for a slightly different aromatic flavor.

Find it online: https://cookingwithsarah.com/caramelized-onion-white-beans/