Vegetarian Cassoulet

Ingredients

• 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
• Cassoulet:
• 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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