Onion Bean Savory Toast (Print Version)
# Ingredients:
→ Caramelized Onions
01 -
1/2 teaspoon kosher salt
02 -
2 teaspoons sherry vinegar
03 -
1 pound yellow onions, sliced thinly into rings
04 -
3 tablespoons olive oil
→ Toast Base
05 -
2 tablespoons olive oil
06 -
4 thick slices of bread (try sourdough or whole grain for texture)
→ Bean Topping
07 -
2 teaspoons shiitake mushroom powder
08 -
Fresh ground black pepper for topping
09 -
A pinch of kosher salt, adjust as needed
10 -
3 cups cooked cannellini beans with their broth (or try ayocote beans)
11 -
1 tablespoon nutritional yeast
12 -
2 tablespoons vegan Worcestershire sauce
# Instructions:
01 -
Warm olive oil in a big heavy pot over medium heat. Toss in the onions and salt, letting them soften for about 15 minutes. Lower the heat slightly, then cook slowly until they're a rich golden-brown color (about 1 hour). Stir in the vinegar, and cook another 15 minutes until they're even darker.
02 -
Use a medium pan and heat some olive oil. Brown the bread on both sides until it's crispy and golden. Take it off the heat and get your plates ready.
03 -
Use the same pan to toast the nutritional yeast briefly (1-2 minutes until it smells nice). Mix in the beans, broth, onions, Worcestershire sauce, and mushroom powder. Keep cooking until the mixture gets thick like gravy.
04 -
Pile the warm bean mixture onto your toasted bread. Sprinkle some freshly ground black pepper on top and serve while it's hot.
# Notes:
01 -
You can make caramelized onions ahead—they'll keep in the fridge for a few days or freeze them for longer.
02 -
If you're using whole grain or sourdough, trimming the crusts might help avoid tough bites.
03 -
Don’t toss trimmed crusts! Turn them into breadcrumbs instead.