Name: French Onion White Bean Bake
Total time: 1 h 30 min
Yield: Serves 4 to 6
Ingredients: 8 ounces baguette, cut into 1‐inch pieces; 4 ounces pancetta, cut into ¼‐inch pieces; 1 large onion, halved through root end and sliced ¼ inch thick; 1 fennel bulb, stalks discarded, bulbs halved, cored, and sliced thin; plus 2 tablespoons minced fronds; 3 garlic cloves, minced; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried; ½ teaspoon pepper; ½ cup dry sherry; 2 (15-ounce) cans cannellini beans, undrained; 1 cup beef broth; 1 bay leaf; 4 ounces Gruyère cheese, shredded (1 cup); 2 ounces Parmesan cheese, grated (⅔ cup)

French Onion White Bean Bake

By Camila Chaparro

Published on August 17, 2025

Time

1 3⁄4 hours

Yield

Serves 4 to 6

Ingredients

8 ounces baguette, cut into 1‐inch pieces4 ounces pancetta, cut into ¼‐inch pieces1 large onion, halved through root end and sliced ¼ inch thick1 fennel bulb, stalks discarded, bulbs halved, cored, and sliced thin; plus 2 tablespoons minced fronds3 garlic cloves, minced2 teaspoons minced fresh thyme or ¾ teaspoon dried½ teaspoon pepper½ cup dry sherry2 (15-ounce) cans cannellini beans, undrained1 cup beef broth1 bay leaf4 ounces Gruyère cheese, shredded (1 cup)2 ounces Parmesan cheese, grated (⅔ cup)

Before You Begin

We like using a baguette for this recipe for its crust, but you will have some left over; you can use another crusty bread instead. We like cannellini’s creaminess, size, and thin skins, but any canned white bean will work. Use the large holes of a box grater to shred the Gruyère and Parmesan. You will need a 12‐inch ovensafe skillet with a tight-fitting lid for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 250 degrees. Arrange 8 ounces 1-inch baguette pieces on rimmed baking sheet and bake until bread is dry and crisp, about 30 minutes. Set aside and increase oven temperature to 500 degrees.

While bread toasts, add 4 ounces chopped pancetta to 12-inch skillet and cook over medium-low heat until rendered and crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate; set aside.

Pour off all but 2 tablespoons fat from skillet. (If necessary, supplement with oil.) Add 1 large halved and sliced onion, 1 thinly-sliced fennel bulb, and ½ cup water to fat left in skillet and bring to boil over medium-high heat. Cover and cook until water has evaporated and onions start to sizzle, 8 to 10 minutes.

Uncover, reduce heat to medium-low, and cook until onions are softened and well browned, stirring frequently and adjusting heat as needed to prevent scorching, about 20 minutes.

Increase stovetop heat to medium; add 3 minced garlic cloves, 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme, and ½ teaspoon pepper; and cook until fragrant, about 30 seconds. Stir in ½ cup dry sherry, scraping up browned bits, and cook until evaporated, 3 to 5 minutes. Stir in 2 (15‐ounce) undrained cans cannellini beans, 1 cup beef broth, and 1 bay leaf and bring to simmer. Cover, reduce heat to low, and cook until thickened slightly, about 15 minutes. Season with salt and pepper to taste.

Discard bay leaf, then arrange reserved bread evenly over bean mixture. Sprinkle with 4 ounces (1 cup) shredded Gruyère cheese, 2 ounces (⅔ cup) grated Parmesan cheese, and reserved pancetta. Transfer to 500-degree oven and bake until cheese is melted and bubbly, 5 to 7 minutes. Let cool for 5 minutes, then sprinkle with 2 tablespoons minced fennel fronds and serve.