French Onion-Inspired Beans | Naturally Ella

I often enjoy the fun results that come from experimenting with turning classic dishes into vegetarian dishes. Because, at the heart of it, there are no rules. For a long time, I’ve experimented with a vegetarian French onion soup that felt as savory as the beef version. And while I’m quite happy with the results, I had a few detours along the way, like this caramelized onion galette and these French onion-inspired beans. 

The Flavors of French Onion-Inspired Beans

If we break down French onion soup, we need two major flavors: caramelized onion and something to replace the beef broth. 

Caramelized Onions

When it comes to caramelized onions, there really is no shortcut. The sugar breakdown and the reaction with the amino acids over a long time is the flavor we’re looking for with the French onion flavor. In addition, the onions should have very little texture left and be able to melt into the bean broth. 

The flavor trio

The second hurdle for making these beans is creating a flavorful base that gives us a feeling similar to the strong and salty beef broth. For this, I have a few ingredients I turn to, and when used in combination, create this rich and salty base. This recipe uses vegan Worcestershire sauce, nutritional yeast, and shiitake mushroom powder. 

A saucy affair 

The key to these French onion-inspired beans is that the base is less soup and more of a thick sauce that clings to the beans. 

Bean Broth

I think the real magic of these beans is that they effectively become a gravy-like component. This is where it really helps to have beans you’ve prepared at home so that you know the flavor of the bean broth. I typically cook the beans with heavy amounts of onion and garlic, working as a base layer of alliums for the entire dish. 

If you’re using canned beans, I recommend draining them and using some vegetable broth in place of the bean broth. 

Heat

The next goal is to cook the mixture to a nice gravy-like consistency. To do this, keep the mixture at mid-range heat and cook until you can swipe a spoon, leaving a path through the sauce. If you make the gravy too thick, add a splash of broth. If the broth is still soup-like, turn up the heat a bit and keep cooking. The broth will thicken! 

Toast, but more

I purposely left the toast base rather plain. However, you can easily add a layer of mustard or make something like this cheese toast, only putting the onions in the beans instead of on the toast. 

Make Those French Onion-Inspired Beans a meal

Finally, I realize there’s nary a vegetable in sight of this bean dish. However, I love serving this toast with a side salad, usually with whatever I happen to have on hand. This bitter greens salad is one of my favorites and balances the richness of the beans quite well.

Caramelized Onions

• 3 tablespoons (44 ml) olive oil
• 1 pound (454 g) yellow onions (sliced into 1/8”-thick rings)
• 1/2 teaspoon kosher salt
• 2 teaspoons sherry vinegar

Toast

• 4 slices of some solid bread
• 2 tablespoons olive oil

Beans

• 1 tablespoon nutritional yeast
• 3 cups (740 g) cooked cannellini beans with their broth (or similar large-sized beans- I like ayocote)
• 2 tablespoons vegan Worcestershire sauce
• 2 teaspoons shiitake mushroom powder
• Kosher salt to taste
• Ground black pepper for serving

1. To cook the caramelized onions: Heat a large Dutch oven or braiser over medium heat. Add the olive oil, followed by the sliced onions and salt. Stir to coat, then cook until the onions soften, about 15 minutes. Reduce the heat to medium-low/low and continue to cook, stirring occasionally, until the onions are a deep golden color, about 1 hour. Stir in the vinegar and cook for another 15 minutes—the onions should continue to deepen in color. Set aside until ready to use.

2. Caramelized onions also keep well in the refrigerator for a few days or in the freezer for a few months.

3. To toast the bread: When ready to cook the beans, heat a medium skillet with olive oil. Add the bread and toast until golden. Flip, repeat, then transfer to four plates.

4. To make the beans: Use the skillet you used to toast the bread. Add the nutritional yeast and cook over medium heat until fragrant, 1-2 minutes. Add the beans, enough of their broth to just cover, the caramelized onions, Worcestershire sauce, and the mushroom powder.

5. Bring the mixture to a low boil and cook, stirring often, until the sauce thickens into a gravy consistency. Taste and add salt if needed—I find that between the beans and the trio of flavors added, I don’t need to add salt.

6. Divide the beans on top of the toast and finish with black pepper before serving.

Crust: When using whole grain bread or sourdough, I cut off the crust and save it for making breadcrumbs. I find the crust gets too hard and requires too much maneuvering.