Roasted White Beans with Caramelized Onion and Garlic

Instructions

1. 1

   Preheat your oven to 400°F. Spread the drained white beans on a large baking sheet and drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly and set aside.

   Tip: Patting the beans dry before tossing helps them crisp up better during roasting.

2. 2

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and cook for 15-18 minutes, stirring occasionally, until they turn a deep golden brown and become very soft.

   Tip: Low and slow cooking is the secret to sweet, caramelized onions—resist the urge to rush this step.

3. 3

   Add the minced garlic and fresh thyme sprigs to the caramelized onions and cook for 2 more minutes until fragrant.

4. 4

   Deglaze the skillet with balsamic vinegar, scraping up any browned bits from the bottom of the pan. Pour in the vegetable broth and stir well.

5. 5

   Transfer the beans from the baking sheet to the skillet with the onion mixture. Sprinkle with paprika and stir gently to combine all ingredients.

6. 6

   Pour the entire mixture back onto the baking sheet and spread into an even layer. Roast in the preheated oven for 12-15 minutes until the beans develop crispy, caramelized edges.

   Tip: The edges should look slightly browned and some beans may split slightly—this adds wonderful texture and flavor.

7. 7

   Remove from the oven and let cool for 2-3 minutes. Taste and adjust seasonings if needed before serving warm.

   Tip: This dish can be made ahead and reheated gently in a 350°F oven for 10 minutes.