Crispy Onion-Topped Rosemary White Beans

1. Cook the onions

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once the oil shimmers, add the thinly sliced onion. Cook the onion, stirring occasionally, until it turns a rich, golden-brown color, which should take about 7 to 10 minutes.

2. Reserve half of the onions

Reduce the heat and transfer half of the browned onions to a plate, seasoning them lightly with sea salt. These onions will serve as a flavorful garnish later.

3. Cook garlic and rosemary

Pour the remaining 6 tablespoons of olive oil into the skillet with the remaining onions. Add the thinly sliced garlic, minced fresh rosemary, red-pepper flakes, and a pinch of salt. Cook this mixture for about 2 to 5 minutes, ensuring that the garlic only turns a pale golden color to prevent it from becoming bitter.

4. Add beans and tomatoes

Add the drained and rinsed white beans, chopped tomatoes, 1/2 cup of water, and 1 teaspoon of salt to the skillet. Bring the mixture to a simmer and let it cook for 10 to 15 minutes until the broth thickens slightly and coats the beans well.

5. Finish with lemon zest and parsley

Stir in the finely grated lemon zest and chopped fresh parsley, then taste and adjust the seasoning with salt if necessary.

6. Serve and garnish

To serve, top the beans with the reserved crispy onions, a bit more chopped parsley, a drizzle of olive oil, and an extra pinch of red-pepper flakes if you like a bit more heat.