Ingredients

4 tbsp. olive oil, divided
1 large yellow onion, thinly sliced
1 15 oz. can cannellini beans, drained and rinsed
2 cloves garlic, thinly sliced
Kosher salt
Pepper
Juice of 1 lemon
Couple sprigs of dill for garnish

What to Do

1. In a large pan, heat 2 tbsp. olive oil over medium heat.

2. Add onion and stir to evenly distribute around the pan, cook and stir until they start to become translucent.

3. Turn heat down to medium low, and stir every couple of minutes to encourage even cooking and browning.

4. Stir and cook and stir and cook until desired amber color! Around 30 minutes was my sweet spot. I could have gone longer for deeeep caramelized onions, but frankly did not have the time. Transfer onions to a plate and wipe pan clean.

5. Add remaining olive oil to pan and heat over medium heat.

6. Add garlic and cook until they start to take on some color. 2-3ish minutes.

7. Add beans! Mix and season with salt and pepper. Turn down to medium low.

8. Cook and stir occasionally until things start to juuuust start to thicken up, around 10 minutes. Remove from heat and let cool until they're no longer piping hot.

9. In a blender, add beans and lemon juice. Blend until desired consistency. Scoop out into a bowl.

10. Roughly chop caramelized onions and add to bowl o' beans. Stir and season to taste. Garnish with a splash of good olive oil, dill, flaky salt, and more cracked pepper!