Caramelized Onion White Beans with Rosemary and Balsamic

Caramelized Onion White Beans with Rosemary and Balsamic

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There’s something irresistible about Caramelized Onion White Beans with Rosemary and Balsamic — the smell of slowly browned onions, the creamy texture of cannellini beans, and the bright, herbaceous lift of fresh rosemary all married by a tangy splash of balsamic. This cozy, rustic skillet dish is forgiving for beginners and rewards patience with deep, sweet-savory flavors that make a simple weeknight dinner feel special.

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

  • Quick and easy to prepare…
  • Uses simple, wholesome ingredients…
  • Perfect for family meals or entertaining…

A Little Background

Warm, comforting bean dishes like this one draw on Mediterranean pantry staples—beans, onions, olive oil, herbs, and vinegar—to create a dish that’s both frugal and elegant. Caramelizing the onions slowly unlocks deep sweetness, while rosemary and balsamic provide aromatic and acidic contrasts. Serve it year-round: it’s satisfying in winter as a main with crusty bread or light and bright in spring alongside greens.

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

  • Cannellini beans: creamy white beans (canned or cooked) for the base and texture.
  • Yellow onions: thinly sliced and slowly caramelized to develop sweet, complex flavor.
  • Fresh rosemary: woody herb that adds piney, savory notes.
  • Balsamic vinegar: a splash to deglaze and add bright, tangy richness.
  • Extra-virgin olive oil: the cooking fat that helps onions brown and flavors the beans.

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

  1. Warm a large skillet over medium-low heat and add a generous glug of extra-virgin olive oil. Add thinly sliced yellow onions with a pinch of salt and cook, stirring occasionally, until the onions are deeply browned and sweet—about 25–35 minutes. If the pan dries, add a tablespoon of water to loosen browned bits.
  2. Once the onions are richly caramelized, push them to the side and add minced garlic and chopped fresh rosemary. Cook until fragrant, about 1 minute, then pour in 1–2 tablespoons of balsamic vinegar to deglaze the pan, scraping up any browned bits.
  3. Add drained cannellini beans and a splash of vegetable or chicken broth (or reserved bean liquid). Gently stir to combine and simmer for 5–8 minutes so the flavors marry. Taste and season with salt and pepper.
  4. Finish by lightly mashing a portion of the beans in the skillet with the back of a spoon to thicken the sauce, then adjust acidity with a little more balsamic or a squeeze of lemon if desired. Serve warm, garnished with extra rosemary or a drizzle of olive oil.

Pro Tips & Variations

  • For best caramelization, use medium-low heat and be patient—the longer cook time develops deeper sweetness without burning.
  • Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove with a splash of broth to loosen the sauce.
  • Variations: stir in wilted greens like spinach or kale, top with grated Parmesan for richness, or add cooked sausage or roasted mushrooms for a heartier meal.

Serving Suggestions

Serve these caramelized onion white beans over toasted baguette slices, alongside roasted vegetables, or as a bed for grilled fish or chicken. They pair beautifully with a simple green salad and a glass of crisp white wine for an easy, satisfying meal.

Caramelized Onion White Beans with Rosemary and Balsamic

Caramelized Onion White Beans with Rosemary and Balsamic

Creamy cannellini beans simmered with deeply caramelized onions, fresh rosemary, and a bright splash of balsamic—comforting, budget-friendly, and weeknight easy.
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Prep Time 10 minutes
Cook Time 40 minutes
Stand Time 5 minutes
Total Time 55 minutes
Course Dinner, Lunch, Side Dish
Cuisine Italian-Inspired, Mediterranean
Servings 4 people
Calories 310 kcal

Equipment

  • 1 Large skillet or sauté pan heavy-bottomed
  • 1 Wooden spoon
  • 1 Chef’s knife
  • 1 Cutting Board
  • 1 Colander for draining beans

Ingredients
  

Caramelized Onions

  • 2 tbsp extra-virgin olive oil
  • 2 large yellow onions thinly sliced
  • 0.5 tsp kosher salt

Aromatics

  • 3 cloves garlic minced
  • 2 tsp fresh rosemary finely chopped (or 1 tsp dried)
  • 0.25 tsp red pepper flakes optional

Beans & Simmer

  • 2 tbsp balsamic vinegar
  • 2 cans cannellini beans drained and rinsed (15 oz/400 g each)
  • 1 cup low-sodium vegetable broth or water
  • 0.25 tsp black pepper plus more to taste
  • 0.25 tsp kosher salt to taste

To Finish (Optional)

  • 1 tbsp extra-virgin olive oil or butter for richness
  • 0.5 tbsp balsamic vinegar to taste
  • 0.5 unit lemon cut into wedges, for serving
  • Chopped parsley for garnish (optional)

Instructions
 

Caramelize the Onions

  • Heat olive oil in a large skillet over medium-low. Add sliced onions and 1/2 tsp salt. Cook, stirring occasionally, until the onions are deep golden and jammy, 25–35 minutes. If the pan dries or onions start to stick, add a splash of water to loosen the fond.

Build Flavor

  • Push onions to one side. Add garlic, rosemary, and red pepper flakes to the empty space; cook until fragrant, about 1 minute, then fold into the onions.
  • Pour in balsamic vinegar and scrape up browned bits from the skillet.

Simmer the Beans

  • Stir in rinsed cannellini beans and broth. Simmer gently for 5–8 minutes to meld flavors. Lightly mash a cup of the beans with the back of a spoon to thicken, if desired. Season with pepper and additional salt to taste.

Finish & Serve

  • Off heat, swirl in a tablespoon of olive oil or butter for silkiness. Adjust acidity with another splash of balsamic or a squeeze of lemon.
  • Garnish with parsley and serve warm with crusty bread, over toast, or alongside a simple salad.

Notes

Keep the heat on the lower side to caramelize onions without burning; a splash of water helps control browning. For extra body, use some of the canned bean liquid in place of part of the broth. Stir in a handful of baby spinach at the end to wilt, or top with shaved Parmesan for richness. Leftovers keep 3–4 days refrigerated; reheat gently with a splash of broth.

Nutrition

Serving: 300gCalories: 310kcalCarbohydrates: 42gProtein: 13gFat: 9gSaturated Fat: 1.5gSodium: 520mgFiber: 11gSugar: 6g
Keyword balsamic, cannellini beans, caramelized onion, rosemary, white beans
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