Description
A deeply flavorful and comforting dish featuring tender white beans simmered in a rich, savory sauce made from slow-caramelized onions, white wine, garlic, and herbs. A simple yet elegant vegetarian side or main course.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced (about 4 cups)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- 1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced onions, sugar, and 1/2 teaspoon salt. Cook, stirring frequently, for 30-45 minutes, or until onions are deeply golden brown and softened.
- 2. Stir in minced garlic and cook for 1 minute until fragrant. Pour in white wine and scrape up any browned bits. Let simmer and reduce by about half.
- 3. Add vegetable broth, balsamic vinegar, and thyme. Bring to a simmer, then cover and cook for 10-15 minutes.
- 4. Stir in rinsed cannellini beans. Simmer uncovered for another 5-10 minutes, until beans are heated through and sauce has thickened.
- 5. Taste and adjust seasoning with additional salt and pepper as needed.
- 6. Garnish with fresh parsley, if desired, before serving.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed. Avoid high heat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 500mg
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g