Here's a crowd-pleasing side that's easy on the pocketbook: just 67 cents per serving! If money is no object, consider finishing with a flourish of white truffle oil.
1 1/2 pounds green beans, trimmed
1/2 cup chopped walnuts
2 tablespoons extra-virgin olive oil, divided
4 cups thinly vertically sliced onion
1 teaspoon chopped fresh thyme
2 teaspoons white balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
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.