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.

How to Make It

Step 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.

Step 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.

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