Caramelized onion green beans

Caramelized Onion Green Beans!

What's a way to add an explosion of flavor, with minimal calories?  Why, Caramelized onions, of course! And, contrary to most chefs' opinions, you don't need an entire stick of butter to get amazing results!  My favorite use for caramelized onions, is on green beans!  I love the silky onion texture with the still crunchy green beans, and it is a great use for frozen green beans!  So forget the thick cheese sauces, and try these instead, you'll be hooked!

Now, as a disclaimer, the onions do take a good 30 minutes to cook all the way down to a saucy texture, so make sure you have a bit of time!  Start out with 2 medium onions, sliced pretty thin.  I love to use extra sweet Maui or Vidalia onions, but any onions will do! My trick is to start them off at a medium high heat, with a fat pinch of salt and pepper, and a good splash of liquid like a stock, beer, or wine, and cover. 

Let the onions go for about 5 minutes, until translucent and soft.  this takes a good 10 minutes off the cook time, it's totally worth it!

Once the onions are soft, let them go at a medium low heat, stirring every few minutes, until they are a gorgeous brown, and sticky!  My mouth is watering, sorry!  This is when you start adding more liquid, about a cup at a time, letting it cook down each time.  You are looking to break down the sticky sweet onions to turn them into a sauce!  I like to use veggie stock, the earthy flavor goes so well with the onion and sweetness!

Now, let's talk green beans!  If you have some gorgeous purple beans from the farmer's market, don't make my mistake and use them in this recipe.  the color disappears!  Anyhow, you can either use a good frozen brand, it's a great substitute and time saver, because they are blanched and frozen straight from the farm!  

If you have some beautiful fresh beans while they are in season, nothing beats the little crunch they keep!  Start with a large salted pot of water, at a rolling boil.  Drop in your trimmed beans, and only cook for 3-5 minutes!  Drain them off, and immediately shock them in an icy water bath.  

Let them sit in the icy bath until you are ready to use them, this keeps them bright green and crunchy!

When the beans are either blanched or thawed, and the onions are dark brown and saucy, marry them together!  Let the beans cook in the sauce for an additional 5 minutes or so, until they are just pliable and have marinated in the sauce.

Don't they look delicious?

My favorite way to serve these babies, is with a perfectly husband char grilled piece of barbecue chicken!  It's a perfect combo of salty, sweet dinner heaven!