As a Pole, I love onion, especially caramelized one. Sweet, soft, with a delicate caramel taste. I mix it with white beans turning out into the spread with a dash of nutty cold-pressed rapeseed oil, and a touch of rosemary. So Polish.
White Bean Spread with Caramelized Onion
makes 2 cups
2 tablespoons unsalted butter
5 medium white onions (about 450 g), peeled and thinly sliced
½ teaspoon brown sugar
2 tablespoon rosemary, chopped
1 (15 ounces) can cannellini beans, drained and rinsed
1 teaspoon lemon juice
3 tablespoon cold-pressed rapeseed oil
freshly ground pepper
1. Heat the butter in a large saucepan over medium-high heat. Add the onion, sugar and rosemary; season with salt and pepper. Cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, about 20 minutes. Save 3 tablespoons for serving.
2. Put the beans in a food processor with the lemon juice and oil. Turn the machine on and process until the mixture is smooth, stopping and scraping down the sides if necessary and adding a bit more water if necessary. Add the caramelized onion; process just until roughly combined.
3. To serve, transfer the spread to a small bowl. Top with the saved caramelized onion, season with salt and pepper. Eat immediately or store in the refrigerator for up to 3 days.
Cold-pressed rapeseed oil can be substituted with extra virgin olive oil. But cold-pressed rapeseed oil is a game-changer. Good to have a bottle in a pantry and drizzle a bit on veggies to male them special.
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