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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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