Oniony Brothy Beans
Don’t be surprised that the humble onion builds the base for this incredibly flavorful broth. Onion wedges get seared on their flat sides, giving deep, savory allium notes before the pot gets deglazed with broth and seasoned rice vinegar, adding an acidic punch. Creamy beans and pearl onions soak up all the flavor as they cook. (We highly recommend a loaf of crusty bread to mop up all the goodness at the bottom of the bowl). White beans like cannellini work especially well here, but feel free to use whatever beans you have in your pantry. This is the perfect bowl to curl up on your couch with on a crisp fall evening.
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What you’ll need
Dutch Oven
$100 $80 At Amazon
Can Opener
$17 $14 At Amazon
Ladle
$13 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Heat 2 Tbsp. extra-virgin olive oil or vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add 2 large white onions, cut through root ends into 1"-thick wedges, sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn onions over and cook until golden brown on other side, about 5 minutes.
Step 2
Add 5 garlic cloves, thinly sliced, 1 tsp. freshly ground black pepper, and 1½ tsp. thyme leaves to pot; stir to combine. Pour in 4 cups low-sodium vegetable broth and ¾ cup seasoned rice vinegar and bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Stir in two 15-oz. cans cannellini (white kidney) beans, rinsed, 8 oz. frozen white pearl onions (about 1½ cups), 1 Tbsp. distilled white vinegar, and 2 cups water. Return to a simmer and cook, stirring occasionally, until beans, white onions, and pearl onions are very tender and flavors have melded, 35–40 minutes. Taste and add more salt if needed.
Step 3
Ladle beans into bowls; top with more thyme. Serve with slices of crusty country-style bread, toasted for dipping.
Do Ahead: Beans can be made 1 day ahead. Let cool; cover and chill.
