SUMMER

Caramelized Onion, White Bean and Wilted Arugula Crostini

Cooking onions for a long time over low heat brings out their sweetness, which is a perfect complement to mellow beans and sharp arugula. Serve with a crisp green salad for a light supper.

Serves 4

3 tablespoons pine nuts

2 tablespoons olive oil, divided

2 large yellow onions, thinly sliced

Salt and black pepper

2 teaspoons fresh rosemary, chopped

1 can (15 ounces) white kidney or cannellini beans, drained and rinsed

3 cups (about 2½ ounces) baby arugula leaves

4 thick slices whole-grain bread

1. Warm a large nonstick skillet over low heat. Add pine nuts; toast 1 minute, until lightly browned, stirring. Remove pine nuts from the skillet.

2. Warm 1 tablespoon of the oil in the same skillet over medium-low heat. Add onions; cook 5 minutes, stirring. Reduce heat to very low; cover pot and let cook 25 minutes, until onions are very tender and golden, stirring often. Season with salt, pepper and rosemary. Increase heat to medium; stir in beans and arugula. Cook until beans are warmed through and arugula wilts, stirring. Add a tablespoon or two of water if the mixture becomes too sticky.

3. Meanwhile, preheat oven to 350°F. Place bread slices on a baking sheet, brush with the remaining tablespoon of oil and bake 10 minutes, until toasted. Top each toast with some of the onion mixture; garnish with toasted pine nuts.

TIP: When caramelizing onions, keep the heat very low and keep stirring. You want the onions to be a light golden brown, not burned. Drizzle in a bit more oil if onions are overbrowning.