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Green Beans with Caramelized Onions

Becky Luigart-Stayner; Jan Gautro
Yield 10 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.