T-minus four days till Thanksgiving! Are you ready?
Taste: Is there anything better than the sweet yet savory taste of caramelized onions? They will make any vegetable dish taste gourmet.
Ease: Caramelize the onions, steam the green beans, and toast the almonds up to 3 days ahead of time and store in the fridge then toss in a skillet over medium heat to combine and heat through on Thanksgiving right before serving.
Appearance: I’ll admit that this dish isn’t a piece of art but it is SO delicious I don’t care.
Pros: Simple, scrumptious, can be made ahead of time. I like to save some caramelized onions for leftover sandwiches later in the week.
Would I make this again? Yes! In a few days
Green Beans with Caramelized Onions
Adapted from Tyler Florence via Food Network
- Kosher salt
- 3 pounds green beans, trimmed of stem end
- 1/2 cup skin on sliced almonds (optional)
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
2. Reserve the beans while you start the onions. Heat a large skillet over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.
3. Return the skillet to medium heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper to taste.
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