French Onion White Bean Skillet

Hand dipping toasted bread into creamy white beans and caramelized onions in a skillet

This French Onion White Bean Skillet is the coziest one-pan dinner you'll make! Packed with caramelized onions, creamy cannellini beans, and classic French onion flavor in a rich, silky sauce. It’s a quick weeknight recipe that feels fancy, stores beautifully for meal prep, and pairs perfectly with rice, pasta, or warm crusty bread.

Course Dinner, Main Course

Cuisine American

Keyword dairy free, easy weeknight meal, french onion, gluten free, meal prep, skillet dinner, white bean

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 307kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

1 tbsp olive oil or dairy-free butter optional
2 large onions thinly sliced (yellow is best, but any will work!)
½ cup water
1 tbsp vegan “beef” bouillon
1 tsp sea salt
1 tsp maple syrup
1 tsp garlic powder
1 tsp ground thyme
1 tsp black pepper
30 oz (2 cans) cannellini or great northern beans rinsed and drained
1 tbsp balsamic vinegar
1 tbsp coconut aminos
1 cup full-fat coconut milk
2 tbsp dairy-free parmesan
½ cup parsley leaves chopped

Instructions

Heat a large nonstick or cast iron skillet over medium heat, and add in the dairy free butter or oil if using. Add in the onions and turn the heat up a bit higher, sautéing for 3-4 minutes until they begin to reduce liquid and become tender.
Combine the water and vegan "beef" broth and reduce heat to medium low, bringing to a simmer, and covering to let cook for 10-12 minutes until very tender.
Uncover and increase the heat to medium high, adding salt and maple syrup, stirring occasionally to get all of the onions nice and browned and caramelized.
Add in the garlic, thyme and black pepper and stir to combine.
Pour in the beans and stir in the balsamic, coconut aminos, coconut milk, and parmesan. Season to taste.
Sprinkle with parsley leaves and stir right before serving. Serve hot on its own, over rice or pasta, over your favorite protein of choice, or with warm, crusty bread or naan for sopping up all the delicious flavor.

Notes

Any dairy-free (or regular) cream will work for this recipe if you would like to swap the coconut, but you cannot taste the coconut in the final result.
Any white beans will work well in this recipe, but cannellini and great northern are great for holding their shape, while still being softer than a garbanzo bean. Navy beans will break down and get much creamier than intended.

Nutrition