Caramelized onion beans

This recipe takes a bit more time, but the end result is well worth it.

Slow cooking enhances the flavor, allowing the vegetables to caramelize beautifully. Aromatic herbs add a special touch, though you can skip them or swap them out for the ones you prefer.

1. Cut the onions into quarters, skin on.
2. Drizzle some oil into a baking tray or an ovenproof ceramic dish and arrange the onion quarters (skin on), the whole head of garlic, the rosemary, the thyme and the wine.
3. Roast in the oven at 200 °C for 1 to 1½ hours, until everything is nicely caramelized. If needed, add a splash of water now and then to deglaze the dish.
4. Once everything is caramelized, add the halved cherry tomatoes, the vinegar and the nutritional yeast.
5. Squeeze the garlic out of its skins and mash it into the dish with a fork. Remove the skin from the onions (and the first layer too, if it’s very dry).
6. Partly cover the contents of the dish with stock or water, season with salt and pepper to taste, add the bay leaf and return to the oven for about 15 minutes.
7. Add the rinsed beans and bake, covered, for a few more minutes so they soak up the flavor.

I recommend letting it cool and rest for a while so the beans absorb the flavor of the mix.