I’m always on the lookout for a side dish that’s, just as the title implies, quick and delicious, and if there’s something I can do to a vegetable to make it the least bit appealing to the five-year-old palate, all the better. This recipe for Green Beans with Caramelized Red Onions fits the bill. The beans are first blanched in heavily salted boiling water, then added to a sauté pan with the red onions. Quick. Delish. Done.
Green Beans with Caramelized Red Onions
2 pounds green beans, trimmed
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium red onion, thinly sliced
Salt and Pepper to taste
1. Carefully drop green beans into a 3-quart pot of heavily salted boiling water. Cook beans until crisp-tender and bright green, about 4 minutes. Drain, pat dry with paper towels and set aside.
2. Heat butter and olive oil in a large skillet over medium high heat. Once butter is melted, add red onion slices and cook, stirring frequently, until onions begin to brown, about 8-10 minutes.
3. Add green beans to pan, stirring until coated and heated through. Season to taste with salt and pepper and serve.