Yield: 12 servings (1 cup each).
3 Tbsp. olive oil
2 qt. yellow onion, thinly sliced
1 qt. red onion, thinly sliced
1 Tbsp. garlic, minced
1½ qt. canned white beans, drained
¼ cup sherry vinegar
1 Tbsp. olive oil
½ cup shaved or grated Parmesan
½ cup chopped parsley (and/or thyme, marjoram, rosemary or chives)
1 Tbsp. lemon zest
1 tsp. cracked black pepper
In a large sauté pan, heat oil. Add onions and sauté 10 minutes. Add garlic and continue to sauté 2 to 3 minutes. Add beans and vinegar and heat through while gently stirring often.
For gremolata: Combine all ingredients. Before serving, drizzle onion-bean mixture with olive oil and sprinkle with gremolata and shaved Parmesan, if desired. Serve with roasted or grilled meats, poultry or fish, or tossed with pasta or grains.
Photo: National Onion Association