French Onion White Beans

A pan of slowly caramelised onions with white beans. There's a spoon lifting out a spoon of the beans ready to eat.

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Delicious and cozy caramelised onions with creamy white beans. Great Winter Dinner

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: French, Mediterranean

Diet: Vegan

Servings:

Calories: 274kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

750 g brown onions about 4 large or 8 smallish
480 g cannellini or white beans Drained. Equivelant to 2 standard 15 oz 'cans'
3 tablespoon olive oil
2 tablespoon fresh thyme or dried
2 bay leaves
350 ml 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

Metric - American

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 minutes
Salt taste
Add the white miso and the vinegar and stir to combine. The liquid should be reduced but still slightly brothy
1 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

HINTS:

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.

STORAGE:

This recipe will keep for up to a week in an airtight container in the fridge. It can also be frozen for up to three months. Perfect for meal prepping!

Nutrition