Green Beans w/ Caramelized Onions
Last year for Thanksgiving, I handed out recipes to the ladies in the family and asked them to make it for the Holiday meal. It was fun to see the interpretations of what others think of the recipe and how they plate up. We enjoyed this one immensely! Thanks Stacey…
Green Beans w/ Caramelized onions
1 tablespoon + 1 teaspoon olive oil
2 large sweet onions-thinly sliced
Salt & pepper
2 pounds green beans-trimmed
4 teaspoons chopped fresh tarragon leaves
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onions and season with salt and pepper. Cook, stirring often, until softened and just beginning to brown, about 10 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and very soft, 30 minutes. You can refrigerate this in an airtight container, up to 1 day just bring to room temperature before using. That makes this recipe great to make ahead!
Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender and bright, about 6 minutes. Drain and toss with tarragon and 1 teaspoon oil; season with salt and pepper. Transfer beans to a platter and top with onions.
**Recipe from Good Food, 2011