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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 33 Minutes
Total: 46 Minutes

Nutritional Information

Amount per serving
  • Calories: 130
  • Fat: 8.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 3.8g
  • Protein: 3.3g
  • Carbohydrate: 12.8g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 128mg
  • Calcium: 55mg

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. 1. Cook the green beans in boiling water for 2 minutes. Drain and rinse with cold water, and drain well.
  2. 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. 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.
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Green Beans with Caramelized Onions and Walnuts Recipe at a Glance
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