White Bean, Caramelized Onion, and Rosemary Puree
Makes 1 large bowl (serves roughly 10)
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1 large Vidalia onions (or any sweet onion), thinly sliced
2 sprigs rosemary (about 2-3 tbsp), minced
¼ cup water
1 lemon, juiced
4 15oz cans cannelloni beans
1 tsp salt (to taste)
Sauté the onions in olive oil over a medium flame, stirring very infrequently. Once they soften, and then begin to brown on each side, return the flame to low and allow to slowly caramelize. During this time, it is important to make sure the onions are spread as evenly as possible across the pan. Every few minutes, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The intention is to slowly crisp the onions by enticing the remaining liquids to sweat out, and for the onions to sweeten by condensing in their own juices. If you stir too often, the onions will turn to mush. This process takes about 40 minutes.
In a small food processor, puree onions, beans, lemon, and water (as needed), until mixture is smooth.
Meanwhile, heat the minced rosemary and 1 tsp olive oil in the sauté pan used for the onions until aromatic, about two minutes. Add the herbs to the mixture and puree.
Return to mixing or serving bowl and season to taste. Canned cannelloni beans can be really salty, so tasting is very important before adding the salt.
Mixture can be stored in the refrigerator for up to three days. Serve with crusty baguette.