Green Beans with Caramelized Onion Vinaigrette

Real Simple
Green Beans with Caramelized Onion VinaigretteRecipe
Photo: Justin Bernhaut
Makes 8 servings


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1 tablespoon unsalted butter
1/2 cup plus 2 tablespoons olive oil
1/2 large yellow onion, finely diced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 cup sherry vinegar
1/4 teaspoon black pepper
2 pounds green beans, trimmed
2 teaspoons grated orange zest


In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper. Transfer half the mixture to a blender and puree, then return to skillet.

Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.

Make Ahead: Cook the green beans and make the vinaigrette early in the day; refrigerate them separately. Combine them just before serving.

Created date

October 2005

Nutritional Information

Calcium 40.67 mg
Calories 199.26
Caloriesfromfat 82 %
Carbohydrate 8.76 g
Cholesterol 3.76 mg
Fat 18.42 g
Fiber 3.59 g
Iron 1.19 mg
Protein 1.93 mg
Satfat 3.2 g
Sodium 147.01 mg