Cozy French Onion Bean Toast (Print version)
Caramelized onions, creamy white beans and melty Gruyere on crusty toast. A cozy meatless dinner that eats like French onion soup you can pick up.
# Ingredients:
For the caramelized onions
01 -
2 large yellow onions, thinly sliced
02 -
1 tablespoon unsalted butter
03 -
1 tablespoon olive oil
04 -
1/4 teaspoon kosher salt
05 -
1 tablespoon water (for deglazing)
For the bean spread
06 -
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
07 -
1 tablespoon olive oil
08 -
2 cloves garlic, minced
09 -
1 teaspoon fresh thyme leaves
10 -
Salt and black pepper
For assembly
11 -
4 thick slices sourdough bread
12 -
1 clove garlic, halved
13 -
1 cup (100 g) Gruyere cheese, freshly grated
14 -
Fresh thyme leaves for garnish
# Instructions:
01 -
Slice the onions into thin half-moons. Melt the butter with the olive oil in a large skillet over medium-low heat. Add the onions and salt. Cook for 35 to 45 minutes, stirring every few minutes, until the onions are deep amber and jammy. Add a splash of water if any bits stick to the pan.
02 -
While the onions cook, warm the drained cannellini beans in a small saucepan with the olive oil, minced garlic, thyme, salt and pepper. Mash roughly with a fork until spreadable but still slightly chunky.
03 -
Brush the sourdough slices lightly with olive oil. Toast under the broiler or in a hot skillet until golden and crisp at the edges, about 1 to 2 minutes per side.
04 -
As soon as the toast comes out, rub each slice with the cut side of the halved garlic clove for a subtle fresh kick.
05 -
Spread a thick layer of warm bean mash onto each toast. Top with a generous pile of caramelized onions, then sprinkle evenly with grated Gruyere.
06 -
Place the assembled toasts on a baking sheet and slide under the broiler for 2 to 3 minutes, until the cheese is melted, bubbly and lightly browned. Watch closely to prevent burning. Garnish with fresh thyme and serve immediately.
# Good to know:
01 -
Best served immediately while the cheese is hot and stretchy.