Slowly caramelised onions paired with creamy white beans are a match made in heaven! Easy to make and even easier to eat, these French Onion White Beans are a cozy and hearty recipe you'll want to make over and over, especially in winter time!
French Onion Soup is a classic dish to make on a cold winter's day. This French Onion White Beans skillet recipe takes the idea of slowly caramelised onion in rich broth, and adds hearty white beans to make a stew that's as comforting as it is wholesome.
If you're a fan of slow cooked one pot dishes for when the temperature drops and you want something delicious to warm your kitchen and tummy, then these Puttanesca White Beans is a must try! Or if you have a large amount of leeks to use up, why not try these Broccoli Leek Soup with White Beans!
Jump to:
🧅Ingredients
Here are the simple pantry ingredients you'll need for this onion white bean stew.
- Onions: You'll need around 750g to a kilo of brown onions- also known as cooking onions.
- Olive Oil : Some cooking quality olive oil is fine, leave the fancy extra virgin olive oil for topping salads or drizzling on the top later.
- Boullion or Broth: Good quality veggie broth or boullion. If you like you can choose a vegan 'beef' boullion, however my favourite for everyday use is Marigold boullion.
- Fresh Thyme leaves or dried thyme if you don't have fresh.
- Bay Leaves: Fresh or dried bay leaves add a subtle savory flavor.
- White Beans: choose either Butter beans or cannellini beans. Both are creamy and delicous. Choose from pre-cooked canned or jarred beans for ease, or cook your own from scratch.
- White Miso Paste: This gives a lovely umami flavor that balances well with the sweet slow cooked onions.
- Black Pepper: for seasoning.
- Flakey Sea Salt: to taste.
- A teaspoon or glug of white wine vinegar, white balsamic vinegar or apple cider vinegar (or a dash of white wine). This balances the flavors, brightening the cozy onion soup vibes.
See recipe card for quantities.
👩🍳Instructions
Firstly peel then finely slice the onions into half moon slices.
1. Add a good glug of olive oil to a wide casserole or dutch oven that can go on the stove top. Gently sauté the onions. This will take at least 25-35 minutes. Start off with a lid to get the onions sweated down, then remove the lid and gently caramelise.
2. When the onions are gently caramel coloured and smell amazing remove from the heat.
3. Add the drained beans, broth, thyme, bay leaves, salt and pepper to the pan with the onions and return, covered to simmer on medium heat for 10 minutes or until the beans are super soft and the liquid slightly thickened.
4. Taste and add a little white wine or apple cider vinegar. Add black pepper and more salt to taste.
Serve with crusty baguette or even better, grill or broil some cheese on thick slices and use to scoop up the delicous white beans and onions. Some fresh parsley on top is also a delicious addition.
Hint: Gently cook the onions covered to release their juices, if they look like catching then add a little water. Once softened you can start to caramelise the onions.
🌶️Substitutions & Variations
Here are some great ways you can easily switch up this caramelized onions and white beans skillet recipe.
- Leeks-Replace the onions with leeks. Make sure to wash them well before cooking down.
- Different Beans- choose chickpeas, navy beans, great northern beans or borlotti beans to cook in with the onions.
- Spicy Kick - Add a generous amount of red pepper flakes if you want a spicy kick.
This recipe is naturally vegan and gluten free.
🔪Equipment
You will need a good sharp knife to cut the onions, and a casserole or dutch oven to cook the onions and beans.
🫙Storage
Once cooked you can store the Caramelised Onion White Bean Stew in an airtight container in the fridge for up to 5 days, or you can freeze for up to three months.
Top tip
Taste the stew and adjust the seasoning before serving. A little vinegar or a splash of white wine brightens the flavors and makes them even more delicous for scooping.
❓FAQ
French onion soup is often made with beef broth. Make sure to keep this version vegan by choosing a vegan stock or boullion.
Love Beans?
Check out my other yummy bean recipes! :
Easy sides to try
These zingy winter salads are perfect to serve with the rich beans.:
📖 Recipe
French Onion White Beans
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 750 g brown onions (about 4 large or 8 smallish )
- 480 g (2 ½ cups) cannellini or white beans (Drained. Equivelant to 2 standard 15 oz 'cans' )
- 3 tablespoon olive oil
- 2 tablespoon (1 cups) fresh thyme (or dried)
- 2 bay leaves
- 350 ml (1½ cups) veggie stock (or 2 tablespoon boullion mixed with 350 ml water.)
- 2 teaspoon Cracked Black Pepper
- Salt taste
- 1 tablespoon white miso paste
- 1 tablespoon white wine vinegar (or ACV - Apple Cider Vinegar)
Instructions
- Halve the onions and finely slice them into half moon shapes.
- In a large casserole dish or skillet heat the olive oil and add the onions on a gentle heat.. Put the lid on and allow to gently sweat down until the onions are soft.3 tablespoon olive oil, 2 tablespoon fresh thyme, 2 teaspoon Cracked Black Pepper
- When the onions are soft, remove the lid and keep the heat on low, gently caramelise the onions. Do not allow to burn- Gently does it!
- Drain and rinse the white beans, then add to the pan along with the stock, thyme, bay leaves, black pepper and a pinch of salt.480 g cannellini or white beans, 350 ml veggie stock
- Leave the beans to simmer on low for up to 15 minutesSalt taste
- Add the white miso and the vinegar and stir to combine. The liquid should be reduced but still slightly brothy1 tablespoon white wine vinegar
- Serve the beans with lots of crusty bread to mop up the juices and an extra drizzle of olive oil.
Notes
- If you want a thicker stew, crush the beans a bit to thicken. If you like it a little more soupy, add in a little extra stock.
- Serve with sliced of baguette that you have toasted/broiled melted cheese on top.
Comments
No Comments