Green Beans with Caramelized Onions

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.

Yield: 10 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 29%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 15.4g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 249mg
  • Calcium: 67mg

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

Preparation

  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.
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