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French Onion Butter Beans

A hearty dish that combines the flavors of French onion soup with creamy butter beans for a comforting, spoonable dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Comfort Food, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the base
  • 3 tablespoons Extra virgin olive oil
  • 3 large Yellow onions Thinly sliced for better caramelization
  • 1/2 teaspoon Salt Plus more to taste
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Sugar
  • 1/2 cup Water
  • 2 tablespoons Balsamic vinegar (or apple cider vinegar)
  • 3 cloves Garlic, grated or pressed
  • 2 cups Vegetable broth, low-sodium
  • 2 cans (15 ounces each) Butter beans, canned and drained
  • 1 teaspoon Dried thyme
  • 1/2 cup Grated Parmesan
  • Baguette or crusty bread For serving

Method
 

Preparation
  1. Peel your onions, cut each one in half, then slice thinly from top to bottom.
  2. Warm the olive oil in a large skillet over medium heat before adding the onions.
  3. Sprinkle in the salt, pepper, and sugar, and stir together.
Caramelizing the Onions
  1. Pour in the water and drop the heat to medium-low. Cook for roughly twenty minutes, stirring occasionally.
  2. Once the onions are soft and golden, raise the heat back to high and stir in the balsamic vinegar. Cook for about two more minutes.
  3. Stir in the grated garlic and cook for about thirty seconds.
Cooking the Beans
  1. Pour in the vegetable broth and add the drained butter beans. Sprinkle in the dried thyme and stir gently.
  2. Let it bubble uncovered for about ten minutes, stirring occasionally.
Finishing Touches
  1. Turn off the heat and let the skillet rest for about a minute before stirring in the grated Parmesan.
  2. Taste and adjust salt or pepper as needed.
Serving
  1. Ladle the finished mixture into shallow bowls and serve alongside toasted baguette slices.
  2. Serve immediately while warm and glossy.

Notes

Slice onions thinly for faster, more even caramelization. Resist high heat during the steaming stage to avoid burning. Mash a few beans for a thicker, creamier broth. Taste before serving as salt needs vary based on your broth.