I’ve seen this recipe all over social media. I watched a few videos and rummaged through my pantry. Here is my version. It’s simple and so tasty!

French onion beans

Ingredients

• Two onions, thinly sliced
• 1 tablespoon butter
• 1 tablespoon neutral oil or oil from sun-dried tomatoes
• 2 tablespoons garlic powder or 2 tablespoons garlic from a jar
• 1/4 cup diced sun-dried tomatoes
• 1 tablespoon smoked paprika
• 1/2  teaspoon dried thyme, or 1 tablespoon fresh thyme
  Salt and pepper to taste
• 2 15-ounce cans, cannellini beans, rinsed and drained
• 3/4 cup half-and-half
• 1/2 cup grated Italian cheese blend

Directions

1. In a large skillet, add butter and oil.
2. Once the butter and oil are melted and combined, add onions and sauté on low for about 10 minutes until onions become translucent.
3. Add garlic/garlic powder, tomatoes, paprika, thyme, and stir to combine.
4. Cover and cook on low, stirring occasionally for 25 to 35 minutes. Onions will become thick and jammy, and will continue to become translucent and lightly brown around the edges.
5. Over medium heat, add beans, half-and-half, and cheese.
6. Uncover and allow to cook for 5 to 10 minutes until it is melting and bubbly.
7. Serve with crusty Italian bread, sourdough, or crackers of your choice.

These beans stay good in the fridge 3-4 days, however, they will not last that long. They are soo rich and smooth. And very filling,

You can make this recipe vegan by using dairy-free butter substitute, coconut milk, and dairy-free cheese.