French onion beans

Created by: Lauren Hodgen of Citrus Diaries

Inspired by the beloved soup, this version takes brothy Bayo beans, envelops them in beef broth and jammy caramelized onions, and tops it off with crunchy croutons and melty Gruyère cheese.

Note: This recipe is intended to yield 2 servings using a small 5” cast iron skillet. If you don’t have one at home, or would like to increase the number of servings, you can simply scale up the ingredients.

Featured bean: Bayo

Other beans to try: Ojo de Cabra, Speckled Bayo

Take 'em from dried to cooked with our guide!

Print recipe here

The details

• Serves: 2
• Time: 45 minutes
• Cookware: small 5" cast iron skillet (see note)

What you’ll need

• 1-2 cups cooked Bayo beans with some broth, cooked according to the Primary Beans cooking guide
• 2 tbsp + 2 tbsp salted butter, divided
• Yellow onion, sliced thinly
• 3 sprigs of fresh thyme
• 1 cup of beef stock
• 1 tbsp sherry vinegar (optional)
• 1 cup of croutons (homemade or store-bought)
• ~1 cup of Gruyère cheese, grated
• Fresh cracked pepper

Steps

Prepare the onions: Melt 2 tbsp of butter in a 5” cast iron skillet over medium heat. Add onions and cook until most of the butter is absorbed. Add remaining 2 tbsp of butter and thyme. Cook until onions are jammy and caramelized, 15-20 minutes, stirring frequently.

Assemble: Preheat the oven to 400 degrees. Slowly add beef stock to onions in the cast iron skillet (taking care as it may sizzle). Stir in cooked beans with a little broth and vinegar (if using). Top with croutons and Gruyère cheese. Bake for 10-15 minutes, or until cheese is melty and croutons are golden brown.

Enjoy: Season with salt and fresh cracked pepper. Enjoy straight from the skillet or on plates.