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Green Beans with Caramelized Onions and Walnuts

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 33 mins
Total time 46 mins
Yield Serves 8 (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

  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.