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Butter Braised French Onion White Bean Dip

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours



For the dip:

  • 1 stick (1/2 cup) + 2 tablespoons Vermont Creamery Unsalted Cultured Butter
  • 3 large yellow onions, peeled and sliced into thick half circles
  • 1 teaspoon coarse sea salt
  • 1 scant teaspoon crushed red pepper flakes
  • 1 scant tablespoon granulated sugar
  • 3 cloves garlic, crushed and coarsely chopped
  • 2 15-ounce cans white beans. drained and rinsed
  • 2 teaspoons fresh thyme leaves
  • small handful coarsely chopped fresh parsley leaves, reserving some for serving
  • small handful grated parmesan cheese, reserving some for serving

For serving:

  • thick sliced vegetables for dipping like zucchini, cucumber, red bell peppers
  • sliced baguette spread with Vermont Creamery Unsalted Cultured Butter and toasted


  1. Place onions and sliced onions in a large skillet. Place the skillet over medium heat and allow butter to melt and onions begin to sizzle. Allow the onions to sweat and soften slightly. Sprinkle in salt, pepper, and sugar. Toss to combine.
  2. Reduce heat to low and allow onions to soften, brown, and caramelize slowly – stirring just occasionally. Onions may take 30 to 40 minutes to brown and caramelize. When the onions begin to brown add the chopped garlic. Stir and allow the garlic to soften with the onions. If you notice that the onions are beginning to burn, reduce the heat. This is a low and slow process.
  3. Remove pan from the heat and gently stir in the rinsed beans. Stir in the thyme. Stir in most of the parsley and parmesan.
  4. Transfer warm onion and bean dip to a serving dish and top with remaining parsley and parmesan. Serve with fresh sliced vegetables and baguette toasts. Enjoy warm.