Thursday’s Dish: Green Beans with Roasted Onions

We’ve posted a lot of main dishes here lately: soups, stews, meaty things for cold weather. I thought, for a change, I’d give you a fantastic side dish. It’s not particularly seasonal, green beans being a summer/fall crop, but if you can find some good-looking beans this time of year, I urge you to try it.

My mom served it with this year’s Thanksgiving dinner, but it would be good anytime, I think. (It originally came from “Bon Appétit” magazine, November 1995).  It’s a dish that’s absolutely bursting with flavor, thanks to the red wine vinegar, so make the rest of the dinner simple, maybe chicken breasts and new potatoes or salmon and couscous. It also makes a great potluck dish.

Green Beans with Roasted Onions

Nonstick vegetable oil spray

6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14 wedges

6 Tablespoons butter

2 cups low-salt chicken broth

3 Tablespoons sugar

2 Tablespoons red wine vinegarAdvertisement
3 pounds slender green beans, ends trimmed

Salt and pepper, to taste

Preheat oven to 450 degrees. Spray two heavy, large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets. Dot onions with 4 tablespoons of butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.

Meanwhile, boil broth in heavy, large skillet over high heat until reduced to a half-cup, about 6 minutes. Add sugar and vinegar, and whisk until sugar dissolves and mixture comes to a boil.

Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper.

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 Tablespoons butter and toss to coat. Mound beans in large, shallow bowl. Top with onion mixture and serve. Serves 6 as a side dish.

Written by: Shannon Oelrich



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