An Ode to Fall: French Onion Bean Stew

An Ode to Fall: French Onion Bean Stew

Fall is my favorite season….to me it feels like the start of it all. Everything is possible in Fall. The shedding of all that is no longer serving me, the coming back to self, the reflection, gratitude and inner peace that I feel as the weather starts to turn crisp. If I could live in Fall forever, I would. Sign me up for endless cozy meals, warm hearty soups and stews with aromatic spices and autumn blends. Today’s recipe is an Ode to Fall. It’s a French onion inspired bean stew, sopped up with thick cuts of toasty sourdough bread. It’s warming, filling and giving all the Fall Vibes. Mangia, my loves, let’s eat! 

Ingredients:

  • 3 medium sized onions
  • 2 TBSP butter
  • 1 TBSP olive oil
  • 1 TSP salt
  • 1 TSP freshly ground black pepper
  • 3 TBSP organic all purpose flour, you can use arrowroot if you prefer
  • 1 quart of beef broth, or broth of your liking
  • 1 TBSP red miso paste
  • 2 cans butter beans, rinsed and drained
  • 4 sprigs fresh Thyme
  • 1/2 cup shredded gruyere cheese, plus more to garnish
  • Parsley, to garnish
  • A few slices of toasted sourdough bread

Instructions:

  • Thinly slice your onions. In a large stock pot melt the butter, once hot add your onions and sauté until translucent. Turn the heat to low and continue to cook until caramelized, this will take about 30-40 minutes – stirring every 5-10 minutes or so. 
  • Add your olive oil and flour, sauté over medium low heat for another minute or two.
  • In a bowl whisk together your miso paste and a little broth until dissolved. Add that to the stock pot along with the rest of the broth, beans and thyme. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, or longer if you want your stew to be a thicker consistency.
  • Mix in the grated gruyere- allow for it to melt before ladling into bowl, picking out the thyme springs. Garnish with parsley and a little more cheese if desired. Serve with a slice or two of crusty sourdough bread.

 

Recipe adapted from Amanda Goon’s TikTok video, pictures are my own

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