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Yield:3 to 4 servings

½cup extra-virgin olive oil

1large white onion, halved and thinly sliced into half moons

Fine sea salt

6garlic cloves, thinly sliced

2teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary

¼teaspoon red-pepper flakes, more for serving

2(15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed

1cup chopped tomatoes, fresh or canned

1½teaspoons finely grated lemon zest

1cup chopped fresh parsley leaves and tender stems, more for garnish

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1. Step 1

   In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt.

2. Step 2

   Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.

3. Step 3

   Add beans, chopped tomatoes, ½ cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.

4. Step 4

Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like.