Cook the green beans in boiling water for 2 minutes. Drain and rinse with cold water, and drain well.
Place walnuts in a large nonstick skillet; cook over medium heat 7 minutes or until lightly browned, shaking pan frequently. Remove walnuts from pan; set aside. Add 4 teaspoons oil to pan; swirl to coat. Add onion and thyme to pan; cook 17 minutes or until onion is very tender and golden brown, stirring occasionally. Remove onion mixture from pan; keep warm.
Return pan to medium-high heat. Add remaining 2 teaspoons olive oil to pan; swirl to coat. Add green beans; cook 2 minutes or until thoroughly heated, stirring frequently. Add onion mixture and vinegar to pan; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Sprinkle with nuts, salt, and pepper. Serve immediately.
This one was pretty good. I was able to make the onions ahead of time, which helped with my meal timing. I didn't have white balsamic, so I used regular balsamic. The balsamic flavor was a bit strong, perhaps white balsamic has a lighter flavor.
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