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 Gremolata: 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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.