These creamy one-pot caramelized onion white beans with fresh rosemary and tangy balsamic vinegar are the most delicious comforting recipe for the colder weather. This is a great vegetarian recipe if you want a cozy bean dish.

Caramelized onions can take a while to cook, so I love to batch-cook a couple of onions and keep them in the fridge to make a few different things throughout the week. Some great other recipes with caramelized onions include this French onion pasta, this creamy caramelized onion dip, and this French onion gnocchi. Yum!

Try these creamy butter beans or spicy harissa beans for more bean recipes, or this cozy white bean soup.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. 

Here, I've added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can't eat/find a certain ingredient.

• White Onion: The base for the caramelized onions. A yellow or red onion can also be used, but the sweetness of white onions works best for this dish.
  
• White Beans: Cannellini beans are best for this recipe, but any other white bean such as navy beans or butter beans (lima beans) as a substitute.
  
• Balsamic Vinegar: Adds depth, color, and a slight tang to the caramelized onions. You can use red wine vinegar or apple cider vinegar if needed though!
  
• Rosemary: Fresh rosemary adds an aromatic, earthy flavor to these beans that pair so perfectly with the onions and balsamic. You could use dried rosemary or substitute with thyme instead, though.
  
• Lighter Creme Fraiche: I used lighter creme fraiche to give the sauce a rich and creamy texture without it being too heavy - feel free to substitute for single cream or double cream, or even some oat creme fraiche to make this recipe vegan-friendly.
  
• Pecorino Cheese: Adds a salty, sharp flavor. Parmesan or a vegan cheese alternative can be used as well, depending on your dietary preferences.
  
• Seasonings: Salt and black pepper is all that we use in this recipe!
  

Variations & Substitutions

This recipe is versatile and easy to adjust based on your preferences:

• Vegan Option: Use olive oil instead of butter, and swap the cream and cheese for plant-based alternatives.
  
• Extra Veggies: Add sautéed spinach, kale, roasted mushrooms, or slices of roast pumpkin to bulk up the recipe and add more color.
  
• Onion Substitution: If you really don't have the time to caramelize onions, consider using a store-bought onion chutney as a substitute.

How To Make These Creamy Caramelized Onion White Beans

The exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. Below is an overview of making this recipe, plus some tips to help you achieve the best results.

Step 1) Caramelize the Onions

Heat the butter or oil in a casserole dish on low heat. Add the thinly sliced onions and cook slowly, stirring often, for 30-45 minutes until they are soft and golden brown. Stir in the balsamic vinegar and cook for another 10 minutes.

I like to do this step ahead of time and simply reheat the caramelized onions to save time.

Step 2) Cook the Garlic and Rosemary

Add the minced garlic and diced rosemary. Sauté for 1 minute until fragrant. Then, add the drained white beans and use the back of a spoon to crush some of the beans, helping to thicken the sauce and create a creamy texture.

Step 3) Add Creme Fraiche and Cheese

Stir in the creme fraiche and the grated Pecorino cheese, mixing with a splash of water until you have a smooth and creamy sauce. Season with salt and pepper to taste!

Allow the mixture to simmer gently for 5-8 minutes, letting the flavors meld and the sauce warm through. Drizzle with extra virgin olive oil and serve hot with crusty sourdough!

Top Tips \ Chef's Notes

• Have Patience with the Onions! Caramelizing onions takes time, so don't rush the process. Keep the heat low and stir often to achieve the best flavor.
  
• Prepare the Onions in a Batch: Caramelized onions take some time, so caramelize a batch of onions to use in several recipes. You could also caramelize the onions one evening, and then cook the beans the following day to cut down on the cooking time required when you come to assemble the beans!
  
• Thicken the Sauce: Crushing some of the beans helps thicken the sauce naturally without needing flour or cornstarch.
  
• Fresh Herbs: Fresh rosemary or thyme adds a more vibrant flavor compared to dried herbs, so use fresh if possible.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. I wouldn't recommend freezing the beans as the cream may change in texture upon defrosting it.