Green Beans with Caramelized Onions
For a healthier version of the holiday green bean side dish, here is a green bean dish that is sweet and tasty.
- 1 1/4 tbsp extra-virgin olive oil
- 2 cloves crushed garlic
- 3/4 tsp granulated sugar
- 3 large sweet onions, such as Vidalia (about 1 1/4 pounds), thinly sliced
- splash balsamic vinegar
- splash low sodium soya sauce
- 1 1/2 lbs green beans, trimmed
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onions, garlic, low sodium soya sauce and 3/4 teaspoon granulated sugar. Cook, stirring often, until softened and just beginning to brown, 10 minutes. Scrape up any brown bits that begin to form on the bottom of the skillet; a flat-sided wooden spatula is particularly well-suited to this task. Add a splash of water (about a tablespoon) from time to time to de-glaze the browned bits. Reduce heat, if needed.
- Cook, stirring occasionally, until onions are a deep golden brown color and very soft, about 30 minutes. Remove from heat and add a splash of balsamic vinegar. (Refrigerate in an airtight container, up to 1 day. Bring to room temperature before using.
3. Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes.
- Drain and toss with 1 teaspoon oil.
5. Transfer beans to a platter and top with onions.