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Green Beans and Charred Onions

Hands-on time 30 mins
Total time 30 mins
Yield Makes 4 servings
Let Green Beans and Charred Onions be your new side dish for summer picnics.

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 large red onion, cut into 4 wedges
  • Salt and black pepper
  • 2 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 6 fresh thyme sprigs
  • 2 tablespoons red wine vinegar
  • 1 tablespoon butter
  • 1/4 cup loosely packed fresh flat-leaf parsley, chopped
  • 2 tablespoons thinly sliced fresh chives

How to Make It

  1. Cook beans in boiling salted water to cover in a Dutch oven over medium-high heat 4 minutes or until crisp-tender. Plunge beans into ice water to stop cooking process. Drain; pat dry.

  2. Sprinkle onion wedges with salt and pepper, and cook in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 3 minutes on each side or until charred and tender. Remove onions from skillet; wipe skillet clean.

  3. Cook garlic in remaining 1 Tbsp. oil in skillet over medium heat 30 seconds or until fragrant. Add beans and thyme, and cook, stirring occasionally, 3 minutes or until beans are slightly charred. Stir in vinegar, next 3 ingredients, and onion wedges; toss to coat. Remove from heat; sprinkle with salt and pepper. Serve hot.