Green Beans with Caramelized Onions

Green Beans with Caramelized Onions Recipe
Becky Luigart-Stayner; Jan Gautro
Prepare the onions up to 2 days ahead and refrigerate. Add them to the green beans in a last-minute sauté just before serving. The onions are thawed to reduce the liquid that can splatter in the hot pan.


10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 89
Caloriesfromfat 29 %
Fat 2.9 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.3 g
Protein 2.5 g
Carbohydrate 15.4 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 249 mg
Calcium 67 mg


2 tablespoons olive oil, divided
2 (16-ounce) packages frozen pearl onions, thawed
1 tablespoon sugar
1 teaspoon salt, divided
2 pounds green beans, trimmed
1/2 teaspoon black pepper


Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Pat onions dry with paper towels; add to pan. Increase heat to medium-high; sauté onions 5 minutes. Add sugar and 1/2 teaspoon salt; sauté 15 minutes or until onions are tender and golden brown. Spoon into a bowl.

Heat 1 tablespoon oil in pan over medium-high heat. Add beans; sauté 8 minutes or until crisp-tender. Add onions, 1/2 teaspoon salt, and pepper; cook 2 minutes or until mixture is thoroughly heated.

November 2002
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