Creamy white beans with caramelized onions

Heat a fry pan over medium heat with the olive oil.

Add the thinly sliced onions and a little sea salt, mix to coat in the oil, and saute 15 to 20 minutes until lightly caramelized, mixing every 2 to 3 minutes.

In a separate large fry pan over medium heat, warm the olive oil, then add the chopped garlic and stir continuously for 30 to 45 seconds until fragrant without browning.

Add the flour and cook, stirring, for 2 minutes to cook off the raw flavour.

Add the oregano and thyme and mix briefly.

Add the milk and vegetable broth and stir for about 5 minutes until a slightly creamy sauce forms.

Drain and rinse the beans in a colander, shake off the excess water and add them to the sauce.

Season with sea salt and black pepper, lower to a low heat and simmer about 5 minutes.

Turn off the onion pan, season with sea salt and black pepper and mix.

Turn off the bean heat, stir in the grated cheese and lemon juice gently.

Transfer the beans to a serving dish, top with the caramelized onions, crack over black pepper and scatter chopped chives.