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Green Beans and Carmelized Onions

Green Beans with Caramelized Onions


Makes 4 servings


1 lb green beans, stem end snipped off
1 Tbsp butter
1 medium onion, sliced as thinly as possible
1/2 C chicken stock
3/4 Tbsp sugar
1/2 Tbsp red wine vinegar
Salt and pepper to taste

 Cook beans in boiling salted water until crisp-tender, 2-4 minutes.  Drain; immerse in ice water.  Drain again and let stand to dry.

 Melt butter in a skillet over medium flame.  Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes.

Boil stock in a saucepan until reduced to 1/8 cup; stir in sugar and vinegar.  Stir in onions.  Simmer until slightly reduced. Combine onions and green beans; heat through.  Season with salt and pepper.1 bunch beets, sliced thinly, crosswise (into "discs")

Adapted from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce