A delicious dish featuring sweet roasted red onions that are caramelized and served on a bed of butterbeans, infused with balsamic vinegar, olive oil, and seasoned with thyme. This flavorful combination is perfect as a side or a light main meal.
1: Mix the onions with balsamic and olive oil, sprinkle with salt, and roast in the oven at 190°C for 35-40 minutes or until blackened and charred.
2: Meanwhile, fry diced shallot in olive oil for a few minutes.
3: Add in minced garlic and thyme, cooking for another few minutes.
4: Deglaze the pan with the wine, letting it bubble for a minute.
5: Add in the butterbeans and vegetable stock, bringing it to a gentle bubble and simmering until the onions are ready, adding more liquid if needed.
6: Top the butterbeans with the roasted onions and serve with bread.
