Steam-Roasted Onions with Bean Bolognese

Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, place onions in the pot and sprinkle with salt. Sear for about 1 minute.

Cover and steam-roast over low heat for about 7 minutes.

Once browned, flip the onions and sprinkle with salt. Cover and steam-roast over very low heat for another 7 minutes.

Add radicchio leaves and butter to the pot, and heat over medium heat for about 30 seconds, gently coating the onions. Then, arrange them in a serving dish in layers—radicchio leaves first, followed by the onions.

For Bean Bolognese Sauce, add olive oil and garlic to the same pot and heat over low heat until fragrant. Add chopped onions and sauté over medium heat for about 1 minute, or until translucent. Add Cannellini beans and sauté for 30 seconds. Add pasta sauce, ground paprika, and salt, and cook for about a minute, mixing well.

Spoon Bean Bolognese Sauce over the arranged onions, drizzle with extra virgin olive oil, top with Garnish, and serve.