When ruminating on fall’s veggie bounty, countless varieties of squash, crisp apples, and dark green kale likely come to mind—not onions, the pantry staple that’s available all year. But onions, as readily available and reliable as they are, have their season to shine, too. Rather than relegating onions to a supporting role, try celebrating them by highlighting their sweet, umami flavor in a savory, hearty dish. Combining deeply caramelized onions and white beans in almost equal parts, this bean bake takes cues from one of the most iconic onion dishes around—French onion soup—and layers its savory base with nutty Comté cheese and buttery, thyme-infused breadcrumbs. Whether served as a vegetarian main, or alongside roast chicken for a cozy night in, it’s a dish that makes you remember why onions deserve time in the spotlight.
Caramelized Onion and Comté Bean Bake
Ingredients
- 6 tablespoons butter divided
- 2 yellow onions thinly sliced
- 1 to 2 teaspoons kosher salt plus more for seasoning
- Freshly ground black pepper to taste
- 3 tablespoons red wine vinegar
- 1 cup panko breadcrumbs
- 2 teaspoons finely chopped fresh thyme
- 1 1/2 cups roughly graded Comté cheese divided
- Pinch red pepper flakes
- 2 15- ounce cans white beans drained and rinsed
- 1/4 cup beef stock or vegetable stock or water
Instructions
- Preheat oven to 450°F. Melt 3 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the onions and cover, allowing to steam and soften, about 8 minutes. Uncover, reduce heat to medium-low, and season with salt and pepper. Continue cooking, stirring occasionally, until onions are deeply caramelized, between 45 minutes to an hour and 15 minutes.
- Once onions are caramelized, add vinegar to deglaze the pan. Allow the liquid to evaporate, then remove from heat. Caramelized onions can be stored in the refrigerator for a few days; bring to room temperature before use.
- Melt remaining butter in a medium skillet over medium heat. Add breadcrumbs and thyme and toast, stirring frequently, until lightly golden. Remove from heat, season with salt and pepper, and set aside. Once cool, add 1⁄2 cup Comté and red pepper flakes, mixing well.
- Add beans and stock to the caramelized onions, stirring well to combine. Pour half of the onion-bean mixture into a baking dish. Evenly sprinkle the remaining Comté on top, then evenly spread the remaining bean-onion mixture on top of the Comté layer. Top with breadcrumbs and bake for 12 to 15 minutes, or until deeply browned and bubbling at the edges.
Anabelle Doliner
Anabelle is a Brooklyn-based writer with an interest in food, cooking, and pop culture.
