French Onion Cannellini Bake
Deeply caramelized yellow onions and creamy cannellini beans bake in savory vegetable broth beneath melted Gruyère. Crisp baguette toasts finish this comforting vegetarian skillet dinner.
- comfort food
- french onion-inspired
- one-pan dinner
- plant-based
- serves four
- skillet bake
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Canned cannellini beans, drained and rinsed · 4.5 Cup
Goya® Organics Low Sodium Cannellini Beans
100%
Details
Gruyère cheese, grated · 6 Ounce
Murray's® Cave Aged Gruyere Block Cheese
86%
Details
Yellow onions, peeled and thinly sliced · 2 Pound
Kroger® Yellow Onion 3 lb Bag
67%
Details
Baguette, cut diagonally into 1/2-inch-thick slices · 8 Each
Private Selection® French Baguette
40%
Details
Low-sodium vegetable broth · 1.5 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
Sale
40%
Details
Garlic, minced · 3 Each
Garlic
30%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
Details
Dried thyme · 1 Teaspoon
McCormick Gourmet Organic Thyme Leaves
5%
Details
Olive oil · 2 Tablespoon
Graza Sizzle Extra Virgin Olive Oil 25.3 fl oz
4%
Details
Sherry vinegar · 2 Teaspoon
Star® Italian Kitchen White Wine Vinegar
Sale
3%
Details
Ground black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
Sale
3%
Details
Fine salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Yellow onions-2 pounds
- Canned cannellini beans-4 1/2 cups
- Low-sodium vegetable broth-1 1/2 cups
- Gruyère cheese-6 ounces
- Baguette slices-8 each
- Olive oil-2 tablespoons
- Unsalted butter-2 tablespoons
- Garlic cloves-3 each
- Sherry vinegar-2 teaspoons
- Dried thyme-1 teaspoon
- Fine salt-1/2 teaspoon
- Ground black pepper-1/2 teaspoon
Wash your hands and clean the work surface. Rinse the onions under running water, dry them, then peel, trim away any damaged areas, and slice thinly. Peel and mince the garlic, drain and rinse the beans, grate the cheese, and slice the baguette.
Keep fingers clear of the knife while trimming and slicing.
Heat 1 tablespoon olive oil and the butter in the skillet over medium heat. Add the onions and salt, tossing to coat. Cook for 8–10 minutes, stirring frequently, until softened and beginning to collapse.
Reduce the heat to medium-low and continue cooking for 35–50 minutes, stirring every few minutes and more frequently toward the end. The onions should become deeply golden, very soft, and sweet throughout—not merely browned at the edges. Lower the heat if they begin to scorch. Do not add the beans until the onions are fully caramelized.
During the final 15 minutes of onion cooking, preheat the oven to 400°F. Brush both sides of the baguette slices with the remaining 1 tablespoon olive oil, divided among all 8 slices. Arrange on the baking sheet and toast for 8–12 minutes, turning halfway through, until golden and crisp. Set aside uncovered, leaving the oven on.
Use oven mitts when handling the hot baking sheet.
Stir the garlic, thyme, and pepper into the caramelized onions and cook for 1 minute. Add 1/4 cup broth and scrape up the browned bits from the skillet. Simmer for 1–2 minutes.
Mash 1/2 cup of the measured beans in the small bowl with a fork. Add the mashed beans, remaining whole beans, remaining 1 1/4 cups broth, and sherry vinegar to the skillet. Stir gently and simmer for 5–7 minutes, until the beans are hot and the liquid lightly coats them. The mixture should be moist and spoonable, with a little sauce between the beans rather than a deep pool of broth.
Level the mixture and scatter all the Gruyère evenly over it. Transfer the skillet to the oven and bake uncovered for 12–15 minutes, allowing additional time as needed, until bubbling around the edges, the cheese is fully melted, and the center reaches 165°F (74°C), checked with a food thermometer. Clean the thermometer after use.
Use oven mitts to transfer the hot skillet to the oven.
Using oven mitts, move the skillet to a heatproof surface and let it stand for 5 minutes. Arrange the toasted baguette slices on top immediately before serving, keeping them above the cheese rather than pressing them into the beans. Divide the bake into four portions, giving each portion 2 toasts.
Use oven mitts when moving the skillet; its handle remains hot after baking.
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