Cannellini Bean Gratin

3 tablespoons extra virgin olive oil

3 onions, halved and sliced thin through root end

½ teaspoon brown sugar

6 garlic cloves, minced

1/8 teaspoon red pepper flakes

1/2 cup dry white wine

4 (15oz ) cans cannellini beans, drained and rinsed

1 cup vegetable broth

1 teaspoon minced fresh Rosemary or 1/4 teaspoon dried

2 oz parmesan cheese, grated (1 cup)

Salt and pepper

4 oz gruyere cheese shredded (1 cup)

2 tablespoons minced fresh parsley

Adjust oven rack to middle position and heat oven to 375 degrees. Heat 2 tablespoons oil in Dutch oven over medium high heat until shimmering. Add onions and sugar and cook, stirring frequently, until softened, about 5 minutes. Reduce heat to medium low and continue to cook, stirring often, until onions are dark golden and caramelized, 20 to 25 minutes.

Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in wine or chicken stock and cook until nearly evaporated, about one minute. Transfer onions to 13 by 9 inch baking dish and spread into even layer.

Add beans, broth, and Rosemary to now empty pot and bring to brief simmer, about one minute. Off heat, gently stir in remaining one tablespoon oil and parmesan. Season with salt and pepper to taste, spread evenly over onions then sprinkle with Gruyere.

Bake uncovered until cheese is slightly golden and bubbling around edges, 15 to 20 minutes. Sprinkle with parsley and serve.