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Green Beans with Caramelized Onion Vinaigrette

Photo: Justin Bernhaut
Yield Makes 8 servings


  • 1 tablespoon unsalted butter
  • 1/2 cup plus 2 tablespoons olive oil
  • 1/2 large yellow onion, finely diced
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 cup sherry vinegar
  • 1/4 teaspoon black pepper
  • 2 pounds green beans, trimmed
  • 2 teaspoons grated orange zest

Nutrition Information

  • calcium 40.67 mg
  • calories 199.26
  • caloriesfromfat 82 %
  • carbohydrate 8.76 g
  • cholesterol 3.76 mg
  • fat 18.42 g
  • fiber 3.59 g
  • iron 1.19 mg
  • protein 1.93 mg
  • satfat 3.2 g
  • sodium 147.01 mg

How to Make It

  1. In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper. Transfer half the mixture to a blender and puree, then return to skillet.

    Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.

    Make Ahead: Cook the green beans and make the vinaigrette early in the day; refrigerate them separately. Combine them just before serving.