Description
French Onion Butter Beans is a cozy and easy one-skillet dinner featuring caramelized onions, creamy butter beans, and a rich, savory broth. This fiber-rich meal is made with simple pantry staples and is perfect for dipping with crusty bread, making it a delicious and comforting main course inspired by American and French flavors.
Ingredients
Vegetables & Aromatics
- 3 large yellow onions, cut in half and thinly sliced (about 21 oz / 600 g)
- 3 cloves garlic, grated or pressed
Liquids & Oils
- 3 tablespoons extra virgin olive oil
- ½ cup water
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 2 cups vegetable broth, low-sodium
Beans & Seasonings
- 2 cans butter beans (15 oz / 400 g each can) or 3 cups / 460 g cooked beans, drained and rinsed
- ¾ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 teaspoons sugar
- 1 teaspoon dried thyme
Dairy
- ½ cup grated parmesan cheese
For Serving
- 1 baguette or slices of crusty bread
Instructions
- Caramelize the onions: Peel, halve, and thinly slice the onions. Heat olive oil in a large 12-inch skillet over medium heat. Add the onions, salt, black pepper, and sugar. Cook for 5 minutes, stirring often to evenly cook the onions.
- Simmer with water: Pour in the water, reduce heat to medium-low, and cook for about 20 minutes, stirring occasionally until the water has evaporated and the onions are soft and golden brown.
- Add vinegar: Increase heat to high, stir in balsamic vinegar, and cook for 2 more minutes to deepen the flavor and deglaze the pan.
- Incorporate garlic: Stir in the grated garlic and cook for 30 seconds until fragrant, careful not to burn it.
- Add beans and broth: Add vegetable broth, butter beans, and dried thyme. Bring to a gentle simmer and cook uncovered for 10 minutes. For a creamier broth, mash some beans with the back of a spoon.
- Finish with Parmesan: Turn off the heat and let the skillet rest for 1 minute until bubbling stops. Stir in grated Parmesan until the broth turns creamy. Taste and adjust salt and pepper as needed.
- Serve: Serve hot with toasted baguette, sourdough, or crusty bread for dipping into the flavorful onion broth.
Notes
- Substitutions: Yellow onions can be swapped with white or sweet onions. Use avocado oil instead of olive oil. Brown sugar or maple syrup can replace sugar, or omit sugar entirely (onions will caramelize slower). Use apple cider or red wine vinegar instead of balsamic vinegar. Cannellini or Great Northern beans are good alternatives to butter beans. Substitute dried thyme with Herbes de Provence or oregano. Pecorino Romano or vegetarian hard cheese can replace Parmesan. For bread, choose baguette, sourdough, or country loaf.
- Tips: Use a large 12-inch skillet to properly caramelize onions instead of steaming. Low-sodium broth is best as Parmesan adds saltiness. Mash some beans to thicken broth naturally. Wait until bubbling stops before adding Parmesan for better melting. Grate Parmesan fresh for best flavor and melting. Toast bread to soak up the rich broth well. Store leftovers in the fridge for up to 4 days and reheat gently, toasting fresh bread before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, French-Inspired
