French Onion Beans

There's something deeply satisfying about taking a classic dish and reimagining it in an entirely new way. French onion soup has been warming souls in bistros across France for centuries, with its deeply caramelized onions, rich beef broth, and that glorious crown of melted Gruyère over crusty bread. But what if we could capture all that magic and translate it into something even more hearty and nourishing? That's exactly what Lauren Hodgen of Citrus Diaries has done with this brilliant recipe. She's taken brothy Bayo beans, enveloped them in beef broth and jammy caramelized onions, and topped it all off with crunchy croutons and melty Gruyère cheese. It's comfort food reimagined, and once you try it, you'll wonder why beans and French onion soup weren't always meant to be together.

Why This Recipe Works

The genius of this dish lies in the marriage of technique and ingredient. Caramelizing onions is an act of patience—there are no shortcuts when you want those deep, sweet, almost molasses-like flavors that only come from slow cooking. That sweetness becomes the foundation for everything else, balancing the savory richness of the beef broth and the earthy, creamy texture of the beans. The beans themselves drink up all those flavors as they simmer, becoming little flavor bombs that are far more interesting than the pasta you'd find in traditional French onion soup. And then there's that final flourish: the croutons provide crunch, the Gruyère gets all bubbly and golden under the broiler, and suddenly you have texture, richness, and that irresistible cheese pull that makes French onion soup so iconic. It's the kind of dish that feels special enough for company but is actually simple enough for a weeknight dinner.

Choosing Your Beans

Lauren created this recipe with Bayo beans, and they're an excellent choice. These creamy, medium-sized beans from Mexico have a wonderful ability to absorb flavors while maintaining their shape and a silky, almost buttery texture. But the beauty of heirloom beans is their versatility, and this recipe works beautifully with other varieties too. Tiger Eye beans would bring a slightly nuttier flavor and their gorgeous striped appearance (though the stripes fade with cooking, the flavor remains complex). Old Indian Woman beans, with their incredible flavor and ability to hold theirs shape, would add an earthy richness that pairs wonderfully with caramelized onions. If you want to go full French, Cassoulet beans (also called Tarbais beans) are the traditional choice for the famous French cassoulet and would feel right at home in this dish with their creamy texture and ability to hold up to long, slow cooking. Whichever bean you choose, you're in for something special—just make sure to cook them until they're tender but not falling apart, so they can stand up to that final broil under the cheese.

Created by: Lauren Hodgen of Citrus Diaries

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.