French Onion Beans

If I had to pick a desert-island food, I would choose beans without a moment’s hesitation (and hopefully remember to bring a can opener). With their plant-based protein and fiber coupled with their unmatched versatility, there isn’t much that beans can’t do. This recipe is one of my favorite bean-y mash-ups. It features all the cozy, melty, cheesy flavors of a classic French onion soup, made even heartier with the inclusion of soft, plump butter beans. Meet: French onion beans.

You may know butter beans as lima beans, but by any name they’re creamy, buttery, and the perfect blank canvas for bold French onion flavors. Here, they pair perfectly with caramelized onions before getting blanketed by crusty chunks of bread (technically optional, but the bread adds a lovely crunchy texture) and a shower of nutty Gruyère cheese.

• It’s got that classic, well-loved flavor. The same savory, slow-cooked flavors you love in French onion soup shine through in this comforting dish.
• Equally great as a main or a side dish. Paired with a simple green salad, this is a hearty, filling meal. Or it can be the back-up singer to a roasted chicken or pork chops (although, like all great back-up singers, it will likely steal the show).

• Yellow onions: Caramelized until they’re golden-brown, sweet yellow onions provide the signature French onion flavor in this dish.
• Crusty bread (optional): In combination with the melted Gruyère, hunks of bread from a rustic sourdough loaf or baguette provide that quintessential French onion soup topping.
• White wine: A splash gives this dish depth by balancing acidity and sweetness.
• Beef or vegetable broth: Beef broth will deliver the savory umami flavors of a typical French onion soup, but don’t underestimate a good vegetable broth, which can easily make the dish vegetarian.
• Butter beans: The backbone of the dish, providing the necessary heft and heartiness to make this a satisfying dish.
• Sherry vinegar: Just a small amount will brighten the other ingredients here, adding a dynamic element that keeps you coming back for more.

1. Caramelize the onions. Don’t rush this essential step! Melt butter in the pan, and then add the onions, letting them soften and develop color. You want that slow-cooked sweetness, and your patience will be rewarded if you stay committed to the process.
2. Deglaze the pan. Add white wine and beef stock, allowing them to simmer and reduce slightly to build flavor.
3. Add butter beans. Season with salt, pepper, and a splash of sherry vinegar.
4. Finish with the bread and cheese topping. Top the bean mixture with pieces of bread and shredded cheese, and broil until the topping is browned in spots, about two to five minutes.

• Swap in cannellini beans or any other canned white bean you like for the butter beans.
• Use a melty Swiss cheese or even provolone instead of Gruyère.