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Caramelized Onion White Beans with Rosemary and Balsamic

Cozy Caramelized Onion White Beans with Rosemary & Balsamic

A comforting dish of caramelized onion white beans with rosemary and balsamic, perfect for cozy evenings and quick dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 2 tablespoons Butter Adds richness and flavor; substitute with olive oil for a dairy-free option.
  • 2 medium White Onion Provides sweetness as it caramelizes; red onions can be used for a milder flavor.
  • 2 cloves Garlic Adds aromatic depth; fresh garlic preferred, but garlic powder can substitute.
  • 2 cans (400g each) Canned White Beans The base of the dish, providing creaminess; any variety of white beans like cannellini or navy beans can work.
  • 2 tablespoons Balsamic Vinegar Adds acidity and depth; substitute with apple cider vinegar for a different taste.
  • 2 sprigs Rosemary Adds an earthy aroma; thyme can be used as a substitute.
  • 3 tablespoons Lighter Crème Fraîche Provides creaminess and tang; substitute with Greek yogurt for a lighter option.
  • 2 tablespoons Water Adjusts the sauce consistency.
  • 20 grams Pecorino Cheese Adds a salty, cheesy flavor; Parmesan cheese is a suitable substitute.
  • to taste Salt & Black Pepper Enhances overall flavor; adjust to taste.
  • 1 tablespoon Extra Virgin Olive Oil For drizzling before serving; optional.

Equipment

  • large casserole dish

Method
 

Step‑by‑Step Instructions
  1. In a large casserole dish, melt 2 tablespoons of butter over low heat. Add 2 sliced white onions and stir well. Cook them gently for 30-45 minutes, stirring occasionally until they turn a beautiful golden brown and develop a sweet aroma.
  2. Once your onions are caramelized, pour in 2 tablespoons of balsamic vinegar, blending it with the onions. Let this mixture cook for another 10 minutes on low heat, allowing the vinegar to reduce slightly and mingle with the sweet onions.
  3. Next, stir in 2 cloves of minced garlic and 2 sprigs of diced rosemary. Sauté for about 1 minute until the garlic becomes fragrant.
  4. Incorporate 2 cans of drained white beans into the casserole, using the back of a spoon to lightly crush some. Stir well to combine everything thoroughly.
  5. Then, stir in 3 tablespoons of crème fraîche and 2 tablespoons of water. Introduce 20 grams of grated Pecorino cheese, along with salt and black pepper to taste.
  6. Allow the dish to simmer for about 5-8 minutes over low heat, stirring occasionally to prevent sticking. Serve hot, drizzling a little extra virgin olive oil on top.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 450mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Avoid freezing due to the cream's texture changes.

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