Vegetarian Cassoulet

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Soft-cooked onions:

1 1/2 to 2 large yellow onions

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

1 bay leaf


1 pound dried flageolet beans or Great Northern beans

2 1/2 quarts water

2 small sprigs thyme

1 small sprig rosemary

2 1/2 teaspoons kosher salt

1 tablespoon extra-virgin olive oil

1 clove garlic, crushed

1 large pinch cayenne or sweet smoked paprika

1 14.5-ounce can crushed tomatoes

1 1/2 to 2 tablespoons minced rehydrated sundried tomatoes

1 to 1 1/2 teaspoons dry sherry, to taste

1 teaspoon Champagne vinegar, to taste

1 1/2 teaspoons freshly ground black pepper

1 tablespoon chopped parsley, optional

3 1/2 teaspoons minced fresh thyme

1 tablespoon minced fresh winter savory or 3/4 teaspoon chopped rosemary

1/2 cup fresh bread crumbs

4 tablespoons unsalted butter, melted

Good extra virgin olive oil to drizzle (optional)

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