Flageolet Gratin

• 7 tablespoons extra-virgin olive oil
• 1 small sprig rosemary
• 1 chile de arbol, crumbled
• 1/2 cup diced onion, plus 5 cups thinly sliced onions
• 1/2 cup diced fennel
• 3 cloves garlic, smashed
• 2 tablespoons thyme leaves
• 1 bay leaf
• 1 1/2 cups dried flageolets (See Sources)
• 5 tablespoons unsalted butter
• 2 cups fresh breadcrumbs
• 2 teaspoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Heat a medium pot over high heat for 2 minutes.
2. Pour in 1/4 cup olive oil, and add the rosemary sprig and crumbled chile.
3. Let them sizzle in the oil a minute.
4. Add the diced onion, fennel, garlic, 1 tablespoon thyme, and the bay leaf, stirring a minute or two, until the onion is wilted.
5. Add the flageolets, and cook a few more minutes, stirring to coat the beans with the oil.
6. Cover with water by 3 inches, and bring to a boil over high heat.
7. Turn the heat down to low, and place a paper towel over the beans to keep them under the surface.
8. Simmer for 30 minutes, and then add 2 1/2 teaspoons salt to the beans.
9. Continue cooking on a low simmer about 1 hour, until the beans are tender.
10. As the beans cook, add water as necessary (but dont add too muchyou want these juices to be rich and a little starchy, since they will be an important part of the finished gratin).
11. Remove the beans from the heat, and let them cool in their juices.
12. Taste for seasoning.
13. While the beans cook, caramelize the sliced onions.
14. Heat a large saute pan or Dutch oven over high heat for a minute.
15. Swirl in the remaining 3 tablespoons olive-oil, and add the sliced onions, 2 teaspoons thyme, 1 teaspoon salt, and some freshly ground black pepper.
16. Cook 6 minutes, stirring often.
17. Turn the heat down to medium, and stir in 1 tablespoon butter.
18. Cook 15 minutes, stirring often and scraping with a wooden spoon, until the onions start to caramelize.
19. Turn the heat down to low, and continue to cook about 10 minutes, stirring often, until the onions are a deep golden brown.
20. Spread the onions on the bottom of a 9-by-9-inch (or equivalent) gratin dish.
21. Spoon the flageolets into the gratin dish with a good amount of their cooking juices.
22. The beans will expand a little as they bake, so fill the gratin dish only three-quarters full (reserve any extra beans for use in another dish).
23. Preheat the oven to 425F.
24. Toss the breadcrumbs in a medium bowl with the remaining teaspoon thyme and the chopped parsley.
25. Melt the remaining 4 tablespoons butter in a small saucepan over medium heat.
26. Cook about 3 minutes, swirling the pan occasionally, until the butter browns and smells nutty.
27. Pour the brown butter over the breadcrumbs (make sure to scrape up all the brown bits), let cool a minute or two, and toss to combine.
28. Sprinkle the brown butter breadcrumbs over the beans, and bake 1 1/2 hours, until the gratin is bubbling, nicely browned, and crispy on top.

extravirgin olive oil, rosemary, arbol, onion, fennel, garlic, thyme, bay leaf, flageolets, unsalted butter, fresh breadcrumbs, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/flageolet-gratin-390968 (may not work)