(C) Daily Kos This story was originally published by Daily Kos and is unaltered. . . . . . . . . . . Kitchen Table Kibitzing 9/14/2026: French Onion Beans [1] ['Thom Hartmann', 'Dr. Ash', 'Bumper Monster', 'Side Pocket'] Date: 2026-09-14 Good evening, Kibitzers! Boy do I have a bean recipe for you tonight. This idea actually came from a TikTok recipe I found, which I then tweaked and adapted to a one-pound bag of my favorite Rancho Gordo Royal Corona beans. I know there are some Royal Corona lovers in our midst, so here’s another recipe that they’re absolutely beautiful in. As you probably guessed, this recipe is inspired by French onion soup, so (much like the soup) it is a labor of love that requires patience. I started in the morning by cooking the beans. As usual, I did not soak the beans. I just put them in a Dutch oven with six cups of water and two bay leaves, brought them to a simmer, and then covered and transferred to a 300 degree (Fahrenheit) oven until they were done (about an hour and a half total for me). Then, I added two teaspoons of kosher salt, covered again, and let them sit in their liquid until I was ready for them. Chrislove To caramelize the onions, I used the oven this time, and I found it to be much better because of the heat consistency. I used six large sweet onions, which I thinly sliced and combined with half a cup of olive oil and a generous sprinkling of kosher salt. I got it going on the stovetop and then transferred to a 350 degree (F) oven, stirring every 15 to 30 minutes. At some point, I lost track of the time, but these took at least two hours, maybe a little longer. I probably could have taken them even further, but I was over it at this point. Chrislove Chrislove While I waited on the onions, I used the stovetop to cook a pound of sliced Baby Bella mushrooms in butter and olive oil until they were tender. Then, I added 10 cloves of minced garlic and about two tablespoons of fresh thyme leaves. When the raw edge was cooked off of the garlic, I removed from the heat and reserved for later. Chrislove When the onions were finally done, I added the cooked mushrooms to the onions, along with two tablespoons of Worcestershire sauce, one tablespoon of balsamic vinegar, two teaspoons of Dijon mustard, and a generous grinding of black pepper. Then, I added in the beans and all of their liquid. I simmered this for about 10 minutes just to let all the flavors get to know each other. I also smashed some of the beans to thicken the liquid even more. Chrislove The recipe that inspired me used milk, and I was planning to add either milk or heavy cream to this. But, at this point, I judged that it wasn’t necessary and, if anything, might detract from it (imo). I did, however, add a very generous grating of Parmigiano Reggiano cheese. Then, I covered the top with grated Gruyère cheese and transferred to a 400 degree (F) oven for another 10 minutes, plus a minute or two of broiling. It looks…about as attractive as French onion soup. But man oh man does it taste good! Chrislove Chrislove I made these beans yesterday, and I just dunked some bread in it. But with my leftovers today, I toasted the bread (which just so happens to be about the size of my meal prep container) and then put it on top of the beans, almost like a giant crouton. That’s the way to enjoy it, I think. Here is the full recipe for what I did above: Ingredients 1 lb dry Royal Corona (or other large) beans, cooked and liquid reserved 6 large sweet onions, thinly sliced 1/2 cup olive oil 1 lb Baby Bella mushrooms, sliced 2 Tbsp olive oil 2 Tbsp butter 10 cloves garlic, minced 2 Tbsp fresh thyme leaves 2 Tbsp Worcestershire sauce 1 Tbsp balsamic vinegar 2 tsp Dijon mustard Grated Parmigiano Reggiano cheese to taste Grated Gruyère cheese to taste Kosher salt and black pepper to taste Directions Combine the onions with 1/2 cup olive oil and a generous sprinkling of kosher salt. Cook on low heat (or in a 350 degree F oven) until deeply caramelized, stirring frequently. Cook the mushrooms in the remaining olive oil and the butter until tender. Add the garlic and thyme leaves and cook for another minute. Set aside. When the onions are caramelized, add the mushroom mixture along with the Worcestershire sauce, balsamic vinegar, Dijon mustard, and a generous amount of black pepper. Add the beans and their cooking liquid and simmer for 10 minutes. Cover the top of the beans with Parmigiano Reggiano and Gruyère cheese. Transfer to a 400 degree (F) oven for 10 minutes. Use the broiler for another minute or two to brown the cheese. Serve with crusty bread or with croutons on top. What’s on your mind (or plate) this evening? 🫖 💭 🥂 🍽️ ☕ [END] --- [1] Url: https://www.dailykos.com/stories/2026/9/14/800098048/community/kitchen-table-kibitzing-9-14-2026-french-onion-beans/ Published and (C) by Daily Kos Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified. via Magical.Fish Gopher News Feeds: gopher://magical.fish/1/feeds/news/dailykos/