Green Beans with Caramelized Onions and Walnuts

Photo: José Picayo; Styling: Philippa Brathwaite
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.

Yield:

Serves 8 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-on: 33 Minutes
Total: 46 Minutes

Nutritional Information

Calories 130
Fat 8.4 g
Satfat 1 g
Monofat 3.4 g
Polyfat 3.8 g
Protein 3.3 g
Carbohydrate 12.8 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 128 mg
Calcium 55 mg

Ingredients

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

Preparation

1. Cook the green beans in boiling water for 2 minutes. Drain and rinse with cold water, and drain well.

2. 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.

3. 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.

Note:

David Bonom,

November 2012