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
- 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.
- 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.
- 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.
- 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.
- 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
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.