The French Onion Beans I’m Making All Autumn Long

I’ve never been to France, but I’ve eaten so many bowls of French onion soup in my life that I could practically qualify for citizenship. The combination of sweet caramelized onions with rich, savory beef stock, along with that delectable crown of toasty bread and melty cheese, is exactly what I dream of when I want something that’s both comforting and chic. 

The French onion flavor profile is well-loved, with dozens of recipes riffing on the classic combination. So why not give beans the French onion treatment? 

The result is an instant classic, whether it’s served as a main dish next to a big butter lettuce salad or as a side dish cozied up to roasted chicken. 

Tips for Making French Onion Beans

• Use a sturdy white bean, like cannellini or great northern beans. You want the beans to maintain their structural integrity.
• To make this dish vegetarian, swap a vegetarian stock for the beef stock, and use coconut aminos instead of Worcestershire sauce.
• I developed this recipe to be quick and dinner-friendly, so I added a bit of sugar to speed up the onion caramelization; if you have more time, skip the added sugar and let your onions caramelize slowly, ideally for about 30 minutes.
  

French Onion Madness

• Instant Pot French Onion Soup
• French Onion Meatballs
• French Onion Chicken
• French Onion Pasta

Caramelize the onions:

Heat the oil in a 10 to 11-inch cast iron or other oven-safe skillet over medium heat. Add the onions and sauté for 2 minutes. Add 1 teaspoon of salt and the granulated sugar and stir. Turn the heat to medium-low and allow the onions to caramelize until they develop a tawny brown color and sweet fragrance, about 15 minutes. 

Keep an eye on the pan, stirring often. As the onions start to brown, slowly stir the onions continuously until they are done. Add a tablespoon of water, as needed, if the onions start to stick or brown too quickly.

Preheat the broiler on high.

Place a rack about 6 inches away from the heat.

Create the sauce:

Add the beef stock, Worcestershire sauce, and fresh thyme, and increase the heat to medium. Simmer and reduce the liquid by nearly half, about 4 minutes. Add the cannellini beans and pepper and stir to combine. Continue to cook for another 2 minutes to allow the flavors to come together. Taste, adding more salt if needed.

Broil:

Meanwhile, combine the breadcrumbs and butter in a small mixing bowl and toss.

Remove the sprigs of thyme from the pan. Top the pan of beans evenly with the cheese followed by the panko mixture, covering the entire surface. Pop the pan under the broiler and cook until the cheese is melted and the breadcrumbs are crisp, 2 to 3 minutes. Keep a careful watch so the topping doesn’t burn. 

Carefully remove from the oven and garnish with fresh parsley.

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