Green Beans With Caramelized Onions Recipe

Easy Thanksgiving Side: Green Beans With Caramelized Onions

November 23, 2011

When it comes to my own personal Thanksgiving menu, I'm a bit of a minimalist and prefer to keep recipes understated rather than over-the-top. This applies, in particular, to side dishes: I'm partial to items such as simply prepared sweet potatoes and these green beans, blanched briefly and served with caramelized onions.

In my humble opinion, there's no need for green beans to be shrouded in a mysterious canned mushroom concoction, baked until soggy, then drenched in a shower of processed "crispy onions." It's entirely unnecessary, especially when taut haricots verts and naturally sweet slow-braised onions can speak for themselves. My favorite four-ingredient recipe for green beans, when you read more.

Adapted From Everyday Food

Green Beans With Caramelized Onions

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 large sweet onions, such as Vidalia (about 1 1/4 pounds), thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed

Directions

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onions and season with salt and pepper. Cook, stirring often, until softened and just beginning to brown, 10 minutes. Reduce heat to medium. Cook, stirring occasionally, until onions are deep golden brown and very soft, 30 minutes. (Refrigerate in an airtight container, up to 1 day. Bring to room temperature before using.)
Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and toss with 1 teaspoon oil. Season with salt and pepper. Transfer beans to a platter and top with onions.

Serves 8.