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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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