Dress up green beans with pearl onions and balsamic vinegar to give this worthy-of-a-special-occasion side dish a nice flavor.
1 1/4 pounds green beans, trimmed
1 tablespoon butter, divided
6 ounces red pearl onions, halved lengthwise and peeled
1/4 cup fat-free, lower-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
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Special enough to serve for company, simple enough to be a weekday dish.
I've made twice so far to speck. The only change being the 2nd time was substituting white pearl onions for red due to availability and it was still delicious.
I made these for Thanksgiving, and they were very well received. The one thing I did differently was to cook a few pieces of bacon and cook the onions in the fat, then crumble in the bacon at the end. It was really good that way, though I'm sure I'll try them without the bacon later on when I'm not surrounded by so many picky eaters. The bacon did go really well with the vinegar though, maybe helped to cut the sweetness a bit.
I don't usually like balsamic glazed veggies (too sweet), but we had all the ingredients, so I figured I'd give this a try. I used white pearl onions because that's what I had- these were fantastic and so simple! My husband ate more than half of these in one sitting, and finished them off the next day. This has become a go-to recipe for guests!