Onion and White Bean Sauté Gremolata
Onions and beans are happily married in this earthy side dish and tied together with
vinaigrette along with an herb and citrus gremolata. Serve with roasted or grilled meats, poultry, fish, or tossed with pasta or grains.
3 tablespoons olive oil
2 pounds or 2 quarts yellow onion, thinly sliced
1 pound or 1 quart red onion, sliced thin
1 tablespoons garlic, minced
3 pounds or 1-1/2 quarts canned white beans, drained
1/4 cup Sherry vinegar
1 tablespoon olive oil
1/2 cup Parmesan, shaved or grated
1/2 cup parsley (and/or thyme, marjoram, rosemary, chives), chopped
1 tablespoon lemon zest
1 teaspoon cracked black pepper
In a large sauté pan, heat oil. Add onions and sauté 10 minutes. Add garlic and continue to sauté 2 to 3 minutes. Add beans and vinegar and heat through while gently stirring often.
For Gremolata: Combine all ingredients. Before serving, drizzle onion-bean mixture with olive oil and sprinkle with Gremolata and shaved Parmesan, if desired.
Yield: 12 servings (1 cup each)
Recipe and image provided by the National Onion Association.