Caramelized Onion White Beans with Rosemary & Balsamic Recipe

Introduction

This Caramelized Onion White Beans dish combines sweet, slow-cooked onions with creamy white beans and fragrant rosemary, all brought together with a touch of balsamic vinegar and Pecorino cheese. It’s a comforting, flavorful meal perfect for serving on crusty sourdough bread.

Ingredients

• 2 tbsp butter
• 1 white onion, thinly sliced
• 3 cloves garlic, minced
• 2 400g tins of white beans, drained
• 1 tbsp balsamic vinegar
• 2 sprigs rosemary, diced
• 3 tbsp lighter creme fraiche
• 2 tbsp water
• 20g Pecorino cheese
• Salt and black pepper to taste
• 1 tbsp extra virgin olive oil (EVOO)

Instructions

1. Step 1: Heat the olive oil or butter in a casserole dish over low heat. Add the sliced onions and cook gently for 30 to 45 minutes, stirring often, until they soften and turn golden brown.
2. Step 2: Stir in the balsamic vinegar and continue to cook the onions for another 10 minutes, allowing the flavors to deepen.
3. Step 3: Add the minced garlic and diced rosemary, cooking for 1 minute until fragrant.
4. Step 4: Add the drained white beans, then use the back of your spoon to crush some of the beans to create a thick and creamy sauce.
5. Step 5: Stir in the creme fraiche and water, continuing to mash some of the beans until the sauce is rich and creamy.
6. Step 6: Grate the Pecorino cheese into the mixture and season with salt and black pepper to taste.
7. Step 7: Serve warm on top of crusty sourdough bread for a delicious and hearty meal.

Tips & Variations

• For a vegan option, substitute butter with olive oil and replace creme fraiche with a plant-based cream.
• Try adding a pinch of chili flakes for a subtle spicy kick.
• Use fresh rosemary for the best aroma, but dried rosemary can be used in a pinch—use about one teaspoon.
• Make the caramelized onions in advance and store them in the fridge to save time on busy days.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans for this recipe?

Yes, you can substitute cannellini beans with navy beans, great northern beans, or other white beans without significantly altering the dish’s texture or flavor.

How do I know when the onions are properly caramelized?

The onions should be soft, a rich golden to deep brown color, and have a sweet, mellow flavor. This usually takes 30 to 45 minutes on low heat, stirring often to prevent burning.

Caramelized Onion White Beans with Rosemary & Balsamic Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

A comforting and savory dish featuring caramelized white onions, creamy white beans infused with rosemary and balsamic vinegar, finished with Pecorino cheese and crème fraîche. Perfect as a hearty spread over crusty sourdough bread, this recipe offers rich flavors and a creamy texture through slow cooking on the stovetop.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tbsp butter
• 1 tbsp extra virgin olive oil (EVOO)
• 1 white onion, thinly sliced
• 3 cloves garlic, minced

Main Ingredients

• 2 cans (400g each) white beans, drained
• 1 tbsp balsamic vinegar
• 2 sprigs rosemary, diced
• 3 tbsp lighter crème fraîche
• 2 tbsp water
• 20g Pecorino cheese, grated

Seasoning

• Salt to taste
• Black pepper to taste

Instructions

1. Caramelize Onions: In a casserole dish, heat 1 tbsp of olive oil or butter on low heat. Add the thinly sliced onions and cook slowly for 30 to 45 minutes, stirring often, until they soften and turn golden brown.
2. Add Balsamic Vinegar: Pour in 1 tbsp balsamic vinegar to the caramelized onions and continue cooking for an additional 10 minutes to deepen the flavor.
3. Add Garlic and Rosemary: Stir in the minced garlic and diced rosemary, cooking for about 1 minute until fragrant.
4. Add White Beans and Mash: Add the drained white beans to the pot. Using the back of your spoon, crush some of the beans to create a thick and creamy sauce texture.
5. Mix in Crème Fraîche and Water: Stir in 3 tbsp lighter crème fraîche and 2 tbsp water, continuing to mash some of the beans until the sauce is creamy and well combined.
6. Season and Finish: Grate 20g Pecorino cheese into the mixture, then season with salt and black pepper to taste. Stir well to incorporate the cheese.
7. Serve: Spoon the creamy caramelized onion and white bean mixture over slices of crusty sourdough bread and enjoy immediately.

Notes

• Caramelizing the onions low and slow is key to developing deep, sweet flavors.
• Crushing some beans helps to achieve a creamy texture without needing to use a blender.
• Using lighter crème fraîche cuts down on fat but retains creaminess.
• Serve with crusty bread for a complete and satisfying meal.
• This dish can be prepared ahead by caramelizing onions in advance to reduce cooking time on the day of serving.

Keywords: caramelized onions, white beans, rosemary, balsamic vinegar, creamy beans, Pecorino, crème fraîche, vegetarian, comfort food, stovetop recipe