Creamy French Onion White Beans

60 mins
Serves 1
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Directions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Preheat the oven to 400°F (200°C).
  3. 3Preheat the oven to 400°F (200°C).
  4. 4Add the sliced onions, fresh thyme leaves, sun-dried tomatoes, sea salt, ground black pepper, and smoked paprika to an oven-safe dish and toss to combine well.
  5. 5Add the sliced onions, fresh thyme leaves, sun-dried tomatoes, sea salt, ground black pepper, and smoked paprika to an oven-safe dish and toss to combine well.
  6. 6Add the sliced onions, fresh thyme leaves, sun-dried tomatoes, sea salt, ground black pepper, and smoked paprika to an oven-safe dish and toss to combine well.
  7. 7Slice off the top of the garlic head and place it in the middle of the onions.
  8. 8Slice off the top of the garlic head and place it in the middle of the onions.
  9. 9Slice off the top of the garlic head and place it in the middle of the onions.
  10. 10Drizzle the entire dish with the leftover sun-dried tomato oil, cover, and bake for 45 minutes, tossing halfway through.
  11. 11Drizzle the entire dish with the leftover sun-dried tomato oil, cover, and bake for 45 minutes, tossing halfway through.
  12. 12Drizzle the entire dish with the leftover sun-dried tomato oil, cover, and bake for 45 minutes, tossing halfway through.
  13. 13Remove the pan from the oven and squeeze out the garlic cloves, using tongs to avoid burning your hands.
  14. 14Remove the pan from the oven and squeeze out the garlic cloves, using tongs to avoid burning your hands.
  15. 15Remove the pan from the oven and squeeze out the garlic cloves, using tongs to avoid burning your hands.
  16. 16Add the coconut milk, cannelini beans, chopped parsley, and sherry vinegar, then gently toss to combine.
  17. 17Add the coconut milk, cannelini beans, chopped parsley, and sherry vinegar, then gently toss to combine.
  18. 18Add the coconut milk, cannelini beans, chopped parsley, and sherry vinegar, then gently toss to combine.
  19. 19Return the pan to the oven and bake for 15 more minutes until the beans are warmed through and the sauce is creamy.
  20. 20Return the pan to the oven and bake for 15 more minutes until the beans are warmed through and the sauce is creamy.
  21. 21Return the pan to the oven and bake for 15 more minutes until the beans are warmed through and the sauce is creamy.
  22. 22Garnish with fresh thyme or chives and enjoy.
  23. 23Garnish with fresh thyme or chives and enjoy.
  24. 24Garnish with fresh thyme or chives and enjoy.

Ingredients

  • 3 large yellow onions
  • 3 large yellow onions
  • 3 large yellow onions
  • 3 large fresh thyme sprigs
  • 3 large fresh thyme sprigs
  • 3 large fresh thyme sprigs
  • 0.5 cup sun-dried tomatoes, chopped with oil saved
  • 0.5 cup sun-dried tomatoes, chopped with oil saved
  • 0.5 cup sun-dried tomatoes, chopped with oil saved
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp ground black pepper
  • 1 tsp ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 0.5 cup coconut milk
  • 0.5 cup coconut milk
  • 0.5 cup coconut milk
  • 2 15oz cans white beans (cannelini)
  • 2 15oz cans white beans (cannelini)
  • 2 15oz cans white beans (cannelini)
  • 1 cup fresh parsley, chopped
  • 1 cup fresh parsley, chopped
  • 1 cup fresh parsley, chopped
  • 1 tbsp sherry vinegar
  • 1 tbsp sherry vinegar
  • 1 tbsp sherry vinegar
  • fresh thyme or chives, chopped
  • fresh thyme or chives, chopped
  • fresh thyme or chives, chopped

Equipment

ovenoven-safe dishtongswooden spoonbowl

Tips

  • The onions caramelize in the oven.