Caramelized Onion White Beans with Rosemary and Balsamic

Caramelized Onion White Beans with Rosemary and Balsamic

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Caramelized Onion White Beans with Rosemary and Balsamic is a cozy, flavor-forward skillet dish that transforms humble canned cannellini beans into a silky, savory main or side. Sweet, deeply browned onions and fragrant rosemary meld with tangy balsamic to create a comforting, pantry-friendly recipe even beginner cooks can master—expect glossy beans, rich aroma, and a lick‑of‑heat option if you like a little red pepper kick.

Why You’ll Love ThisCaramelized Onion White Beans with Rosemary and Balsamic Recipe

  • Quick and easy to prepare—most of the work is letting the onions slowly caramelize.
  • Uses simple, wholesome ingredients you likely already have in the pantry.
  • Perfect for weeknight dinners, a make-ahead side, or a simple vegetarian main for guests.

A Little Background

This style of braised white beans draws on rustic Italian and Mediterranean traditions where beans are dressed with olive oil, aromatics, herbs, and a splash of vinegar to brighten the dish. Caramelizing onions slowly brings out their natural sugars and builds a deep base of flavor, while balsamic adds acidity and a hint of sweetness. It’s a comforting, seasonless recipe—brilliant in colder months as a warm side, or year-round as a delicious, protein-packed meatless option.

Key Ingredients for perfect Caramelized Onion White Beans with Rosemary and Balsamic

  • Yellow onions: Thinly sliced and slowly caramelized for sweet, rich flavor.
  • Cannellini (white) beans: Canned for convenience—drained and rinsed for a creamy base.
  • Fresh rosemary: Adds an aromatic, piney note that complements the beans.
  • Balsamic vinegar: A splash at the end brightens and balances the richness.
  • Good olive oil: For cooking the onions and adding silky mouthfeel.

Step-by-Step Instructions to make Caramelized Onion White Beans with Rosemary and Balsamic

  1. Heat 2–3 tablespoons of olive oil in a large skillet over medium-low heat. Add 2–3 large thinly sliced yellow onions and a generous pinch of salt. Cook slowly, stirring occasionally, until the onions are soft, deeply golden and caramelized—about 25–35 minutes. Lower heat if they begin to brown too quickly.
  2. Add 2–3 minced garlic cloves, 1–2 teaspoons chopped fresh rosemary (or one sprig left whole), and a pinch of red pepper flakes if using. Sauté for 1–2 minutes until fragrant.
  3. Stir in two 15-ounce cans of drained and rinsed cannellini beans. Pour in about 1/2 cup vegetable broth (or water) to deglaze the pan and create a saucy consistency. Gently mash a few beans with the back of a spoon to thicken the sauce.
  4. Simmer for 5–8 minutes until the beans are heated through and the flavors have melded. Season with salt and freshly ground black pepper to taste.
  5. Remove from heat and stir in 1–2 tablespoons balsamic vinegar and a squeeze of lemon juice if desired. Finish with a drizzle of extra‑virgin olive oil and chopped parsley or grated Parmesan for serving.

Pro Tips & Variations

  • Cook onions slowly over lower heat for maximum sweetness—rushing them will yield less flavor.
  • Leftovers keep well in the fridge for 3–4 days; reheat gently on the stove with a splash of broth to loosen.
  • Variations: swap cannellini for great northern or navy beans, add chopped kale or spinach for greens, or finish with crumbled feta for a tangy twist.

Serving Suggestions

Serve these savory beans over crusty bread or creamy polenta, alongside grilled vegetables or roasted chicken. They also make a hearty topping for crostini at a casual gathering, or a nourishing weeknight meal paired with a simple green salad and a glass of medium-bodied red or crisp white wine.

Caramelized Onion White Beans with Rosemary and Balsamic

Caramelized Onion White Beans with Rosemary and Balsamic

Silky cannellini beans simmered with sweet caramelized onions, fragrant rosemary, and a bright balsamic finish—comforting, pantry-friendly, and weeknight-easy.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch, Side Dish
Cuisine Italian, Mediterranean
Servings 4 people
Calories 255 kcal

Equipment

  • 1 Large skillet heavy-bottomed
  • 1 Wooden spoon
  • 1 Chef’s knife
  • 1 Cutting Board
  • 1 Colander to drain and rinse beans

Ingredients
  

Caramelized Onions

  • 2 tbsp olive oil plus more to finish
  • 2 large yellow onions thinly sliced
  • 0.5 tsp kosher salt to help the onions break down

Beans & Aromatics

  • 3 cloves garlic minced
  • 1 tsp fresh rosemary finely chopped (or 1 small sprig)
  • 0.25 tsp red pepper flakes optional, to taste
  • 2 cans cannellini beans 15 oz/400 g each, drained and rinsed
  • 0.5 cup vegetable broth or water; add more as needed

Finish

  • 1.5 tbsp balsamic vinegar to taste
  • 0.5 tbsp extra-virgin olive oil for serving
  • freshly ground black pepper and more salt to taste
  • lemon juice optional, a small squeeze to brighten
  • chopped parsley or grated Parmesan optional garnish

Instructions
 

Caramelize the Onions

  • Warm olive oil in a large skillet over medium-low heat. Add sliced onions and kosher salt. Cook slowly, stirring occasionally, until soft, jammy, and deep golden, 25–35 minutes. Adjust heat to prevent scorching.

Build the Beans

  • Stir in minced garlic, chopped rosemary, and red pepper flakes. Cook 1–2 minutes until fragrant.
  • Add cannellini beans and broth. Stir to combine and scrape up any browned bits. Gently mash a few beans with the back of a spoon to thicken. Simmer 5–8 minutes until creamy and heated through; season with salt and pepper.

Finish & Serve

  • Off the heat, stir in balsamic vinegar and a small squeeze of lemon juice if using. Drizzle with extra-virgin olive oil and garnish with parsley or Parmesan. Serve warm with crusty bread, over polenta, or alongside a salad.

Notes

Make it greener by folding in a few handfuls of chopped kale or spinach during the last 2–3 minutes. Leftovers keep 3–4 days refrigerated; reheat gently with a splash of broth.

Nutrition

Serving: 220gCalories: 255kcalCarbohydrates: 28g
Keyword balsamic, cannellini beans, caramelized onions, rosemary, skillet beans
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