Caramelized Onions Fava Beans Broad Beans
Transform your dinner table with this vibrant and flavorful recipe for Caramelized Onions with Fava Beans and Broad Beans! Tender, golden-brown onions are slow-cooked to sweet perfection and paired with creamy, freshly blanched fava beans and broad beans, creating a hearty and nutritious side dish. Infused with the earthy aroma of fresh thyme, a hint of garlic, and the tangy kick of balsamic vinegar, this dish is a masterclass in simple yet elevated flavors. Perfect for vegetarians and bean lovers, it’s ready in under an hour and garnished with fresh parsley for a burst of color and freshness. Whether served alongside grilled meats or as a light, standalone main, this recipe is sure to impress with its satisfying textures and savory charm.
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Recipe Information
Ingredients
- 3 large Yellow onions
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 cup Fava beans
- 1 cup Broad beans (or lima beans)
- 3 small Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Balsamic vinegar
- 0.25 cup Water
- 2 tablespoons Fresh parsley
Instructions
Peel and thinly slice the yellow onions into even rings.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-low heat.
Add the onions to the skillet, stirring to coat them with the oil and butter. Cook, stirring occasionally, for 25-30 minutes until the onions are golden brown and caramelized. Lower the heat if they begin to brown too quickly.
While the onions are cooking, bring a medium pot of water to a boil. Prepare an ice bath in a large bowl.
Blanch the fava beans and broad beans in the boiling water for 2 minutes, then transfer them to the ice bath. Once cooled, peel the outer skins of the beans and set aside.
Mince the garlic cloves and add them to the skillet with the caramelized onions. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the prepared fava beans and broad beans to the skillet. Stir to combine with the onions and garlic.
Sprinkle in the fresh thyme leaves, salt, and black pepper. Stir and cook for 5 minutes to allow the flavors to combine.
Deglaze the pan by adding 1 teaspoon of balsamic vinegar and 1/4 cup of water. Stir well and let the mixture simmer for another 2-3 minutes until most of the liquid evaporates.
Taste and adjust seasoning if needed. Remove the skillet from heat.
Garnish with chopped fresh parsley and serve warm as a side dish or light main course.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 26.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2184 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
