Caramelized Onion and White Bean Bake
Sweet, slow-cooked onions topped with creamy beans and melted Gruyère
Why This Recipe Works
This dish transforms humble pantry staples into a sophisticated meal through the patient caramelization of onions. It offers the comforting depth of French onion soup in a hearty, oven-baked format.
Instructions
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil in a Dutch oven over medium-high heat until shimmering. Add onions and sugar and cook, stirring frequently, until softened, about 5 minutes.
Reduce heat to medium-low and continue to cook, stirring often, until onions are dark golden and caramelized, 20 to 25 minutes—patience here is the key to deep flavor.
Stir in garlic and pepper flakes and cook until fragrant. Pour in the wine and cook until nearly evaporated, about 1 minute.
Transfer the onions to a 13 by 9-inch baking dish and spread into an even layer.
Add beans, broth, and rosemary to the now-empty pot and bring to a brief simmer, about 1 minute.
Remove from heat and gently stir in the remaining oil and Parmesan. Season with salt and pepper to taste, spread the mixture evenly over the onions, and sprinkle with Gruyère.
Bake, uncovered, until the cheese is lightly golden and bubbling around the edges, 15 to 20 minutes.
Sprinkle with parsley and serve hot, while the cheese is still pulling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The onions can be caramelized up to 2 days in advance and stored in the refrigerator.
